Pumpkin Rum Cake

Submitted by Alaska Katie

"I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 12

ingredients

• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup butter or 1 cup margarine, softened
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 (15 ounce) can Libby's canned pumpkin
• 1 teaspoon vanilla

• Butter Rum Glaze

• 1⁄4 cup butter
• 1⁄2 cup granulated sugar
• 2 tablespoons water
• 2 -3 tablespoons dark rum

directions

1. Preheat oven to 325. Grease 12 cup bundt pan.
2. 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.
3. 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.
4. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
5. 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.
6. 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.
7. Cool completely.

Reviews

[Hazeleyes]

So moist and delicious! I love the flavor of the rum in the glaze. I used dark brown sugar instead of the white sugar in the glaze to give it more of a caramel flavor. I also added a couple of tablespoons of powdered sugar when making the glaze. Thanks for a great pumpkin cake recipe!

 

[sweetpeasinapod]

Wow, this came out perfectly! I reduced the sugar to 1/3 cup of granulated, leaving the cup of brown intact. Nice, will make it again!