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!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
- 2 tablespoons grated orange zest (can use more or less)
- 3 large eggs
- 2 1⁄4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
- 1 (16 ounce) can pumpkin puree
- 3⁄4 cup melted butter (butter is better to use) or 3⁄4 cup margarine (butter is better to use)
- 1⁄4 cup milk or 1⁄4 cup half-and-half cream
- 1⁄4 cup dark rum
- 1 1⁄2 cups raisins
BUTTER RUM GLAZE
- 1⁄4 cup butter
- 2 tablespoons butter
- 3 tablespoons rum
- 3⁄4 cup sugar
- 3 tablespoons water
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Generously grease a Bundt pan.
- In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
- In a large bowl, beat eggs until light and fluffy (about 5 minutes).
- Beat in sugar until well blended.
- Beat in pumpkin and melted butter until combined.
- In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
- Stir in raisins.
- Transfer the batter to prepared Bundt pan.
- Bake for about 55-60 minutes, or until cake tests done.
- Cool completely before glazing.
- To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
- Boil the mixture for about 3 minutes, stirring/whisking constantly.
- Remove from heat and cool slightly.
- Drizzle over cooled cake.