Christmas Eve Spiced Apple Rum Cake

APPLE SPICE CAKE INGREDIENTS
INGREDIENTS
1 cup sultanas or dried fruit
1/4 cup rum
Soak fruit in rum overnight before making recipe

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 tablespoon finely grated fresh ginger
1 teaspoon pure vanilla extract

APPLE SPICE CAKE DIRECTIONS

Preheat oven to 350F/175C degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add dried fruit, apples and, if desired, nuts and grated ginger, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.

CARAMEL SAUCE INGREDIENTS
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt

CARAMEL SAUCE DIRECTIONS
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

SUGAR GLAZE INGREDIENTS (fast and easy!)
1 cup confectioners' sugar
1 to 2 tablespoons water

SUGAR GLAZE DIRECTIONS
Make the Glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving