Pumpkin Rum Cake

Recipe by Alaska Katie
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325. Grease 12 cup bundt pan.
  • Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
  • Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
  • Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
  • While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
  • Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
  • Cool completely.
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