Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake)

Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum.

• Ready In: 1 hr 50 mins
• Serves: 10-12

Ingredients

•  butter, to grease pan
•  flour, to dust pan
• 1  cup canned pumpkin
• 3  eggs
• 6  tablespoons butter, melted
• 1⁄3 cup milk
• 1  teaspoon pumpkin pie spice
• 1 (20 ounce) package  poundcake mix

• Sauce

• 6  tablespoons sugar
• 1⁄2 cup  orange juice
• 1⁄2 tablespoon cinnamon
• 1⁄4 cup rum

Directions

1. Preheat oven to 325°F.
2. Generously grease a bundt pan and dust with flour, knocking out excess.
3. In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
4. Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
5. Pour batter into prepared pan; bake until golden (1 hour).
6. Cool in pan for 10 minutes, then on rack for 20 minutes.
7. In a saucepan, combine sugar and orange juice.
8. Heat until sugar dissolves, stirring constantly, and mixture boils.
9. Stir in rum and cinnamon, and remove from heat.
10. Baste cake with sauce.