Pumpkin Rum Cake

Name: Pumpkin Rum Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 709.77 ml all-purpose flour; 14.78 ml ground cinnamon; 4.92 ml ground nutmeg; 2.46 ml ground cloves; 4.92 ml ground ginger; 9.85 ml baking soda; 4.92 ml salt; 236.59 ml butter or 236.59 ml margarine, softened; 236.59 ml dark brown sugar; 236.59 ml granulated sugar; 4 eggs; 425.24 g can Libby's canned pumpkin; 4.92 ml vanilla; 59.14 ml butter; 118.29 ml granulated sugar; 29.58 ml water; 29.58-44.37 ml dark rum

Submitted by Alaska Katie

"I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious."

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photo by Hazeleyes

Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 12

ingredients

709.77 ml all-purpose flour
14.78 ml ground cinnamon
4.92 ml ground nutmeg
2.46 ml ground cloves
4.92 ml ground ginger
9.85 ml baking soda
4.92 ml salt
236.59 ml butter or 236.59 ml margarine, softened
236.59 ml dark brown sugar
236.59 ml granulated sugar
4 eggs
425.24 g can Libby's canned pumpkin
4.92 ml vanilla
Butter Rum Glaze
59.14 ml butter
118.29 ml granulated sugar
29.58 ml water
29.58-44.37 ml dark rum

directions

Preheat oven to 325. Grease 12 cup bundt pan.
Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
Cool completely.

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Reviews

So moist and delicious! I love the flavor of the rum in the glaze. I used dark brown sugar instead of the white sugar in the glaze to give it more of a caramel flavor. I also added a couple of tablespoons of powdered sugar when making the glaze. Thanks for a great pumpkin cake recipe!

Hazeleyes
Wow, this came out perfectly! I reduced the sugar to 1/3 cup of granulated, leaving the cup of brown intact. Nice, will make it again!

sweetpeasinapod

Tweaks

So moist and delicious! I love the flavor of the rum in the glaze. I used dark brown sugar instead of the white sugar in the glaze to give it more of a caramel flavor. I also added a couple of tablespoons of powdered sugar when making the glaze. Thanks for a great pumpkin cake recipe!

Hazeleyes

RECIPE SUBMITTED BY

Alaska Katie

I love to cook! One side of my family is Scandinavian and I got my love of baking from them. I would bake everyday if I could! The other side of my family is Italian and always in the kitchen cooking something up. I am an Insurance Agent and love to help people. Almost everything I bake is given away, after a little sample of course! The first 20 years of my life I didn't have any food allergies. Then I became lactose intolerant. So I'm always looking for recipes that satisfy my cravings without the lactose. I always use goat milk in palce of all milk products and it works really well. It has a slight sweet taste, but in baked goods it's not noticable.

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