Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

READY IN: 1hr 20mins
SERVES: 10-12




  • 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.