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    You are in: Home / Recipes / Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze Recipe
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    Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

    Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze. Photo by syrupandhoney

    1/1 Photo of Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Kittencalskitchen's Note:

    Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

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    1. 1
      Set oven to 350 degrees.
    2. 2
      Set oven rack to second-lowest position.
    3. 3
      Generously grease a Bundt pan.
    4. 4
      In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
    5. 5
      In a large bowl, beat eggs until light and fluffy (about 5 minutes).
    6. 6
      Beat in sugar until well blended.
    7. 7
      Beat in pumpkin and melted butter until combined.
    8. 8
      In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
    9. 9
      Stir in raisins.
    10. 10
      Transfer the batter to prepared Bundt pan.
    11. 11
      Bake for about 55-60 minutes, or until cake tests done.
    12. 12
      Cool completely before glazing.
    13. 13
      To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
    14. 14
      Boil the mixture for about 3 minutes, stirring/whisking constantly.
    15. 15
      Remove from heat and cool slightly.
    16. 16
      Drizzle over cooled cake.

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    Ratings & Reviews:

    • on January 04, 2011


      Great recipe! Love that the cake is so dense and the flavors are spot on. The orange zest is a pleasant twist that I think makes it special.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2010


      This is a really delicious cake. I had to make a couple of little tweaks due to availability of ingredients but that didn't affect the finished product one bit. We don't use dark rum in our house but I had spiced rum on hand so I substituted that, as well as soaking the raisins in 1/4 cup of spiced rum before adding them to the batter. I made this cake to use up some pumpkin I had left over in the freezer from Thanksgiving. I was about 1/2 cup short of what the recipe called for so I made up the difference with applesauce. You can't even tell that I made this substitution. The cake is rich, spicy and slightly dense and the rum-soaked raisins really add to it. I didn't make the glaze this time but if I ever bring it to work for Friday treats, I will definitely do so.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2006


      Great Cake! I substituted rum flavoring mixed with a little water, instead of the actual Rum.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

    Serving Size: 1 (191 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 680.8
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 13.8 g
    Cholesterol 119.2 mg
    Sodium 579.6 mg
    Total Carbohydrate 110.2 g
    Dietary Fiber 2.2 g
    Sugars 73.7 g
    Protein 7.3 g

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