PUMPKIN RUM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE
Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3
PUMPKIN AND RUM RAISIN CAKE
Make and share this Pumpkin and Rum Raisin Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
- In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
- Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
- Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
- Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.
Nutrition Facts : Calories 338.5, Fat 10.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 164.5, Carbohydrate 55.4, Fiber 1.5, Sugar 33.9, Protein 4.8
PUMPKIN BUNDT® CAKE WITH RUM GLAZE
I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.
Provided by Gilly
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
- Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
- Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g
RUM-RAISIN CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Use 1 tablespoon butter to grease an 8-inch tube pan. Place remaining butter in a small saucepan and cook on medium until melted and starting to turn nut-brown. Remove from heat, let sit a few minutes, then pour into a glass measuring cup, leaving any dark sediment in bottom of pan. Set butter aside. Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl.
- Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy. Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan. Pile whipped cream in center and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 13 grams, Sodium 282 milligrams, Sugar 32 grams, TransFat 0 grams
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