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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

    Average Rating:

    3 Total Reviews

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    • 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.

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    • 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.

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    • 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
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    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
    30%
    Total Fat 23.0 g
    35%
    Saturated Fat 13.8 g
    69%
    Cholesterol 119.2 mg
    39%
    Sodium 579.6 mg
    24%
    Total Carbohydrate 110.2 g
    36%
    Dietary Fiber 2.2 g
    9%
    Sugars 73.7 g
    294%
    Protein 7.3 g
    14%

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