Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze
photo by syrupandhoney
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
-
CAKE
- 709.77 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml salt
- 2.46 ml baking soda
- 14.79 ml pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
- 29.58 ml grated orange zest (can use more or less)
- 3 large eggs
- 532.32 ml white sugar (can use a couple of tablespoons more for a sweeter taste)
- 453.59 g can pumpkin puree
- 177.44 ml melted butter (butter is better to use) or 177.44 ml margarine (butter is better to use)
- 59.14 ml milk or 59.14 ml half-and-half cream
- 59.14 ml dark rum
- 354.88 ml raisins
-
BUTTER RUM GLAZE
- 59.14 ml butter
- 29.58 ml butter
- 44.37 ml rum
- 177.44 ml sugar
- 44.37 ml water
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.