Tuesday, November 12, 2013

Pumpkin Rum Bundt Cake

 This bundt cake is delicious any time of day....it's even good enough for dessert!  Perfect for yourThanksgiving table!

You'll Need:
  • 3 cups flour
  • 2 tbl pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 (15 oz) canned pumpkin
  • 1 tsp vanilla
  • 1 cup chopped pecans (if desired)
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 tbl water
  • 2 tbl rum (or 1 tsp rum extract)
  1. Preheat oven to 325 degrees and liberally grease a bundt pan and dust with flour.  IN a medium size mixing bowl add in first four indgredients and whisk until combined.
  2. In a large bowl mix the butter, sugar and eggs until creamy.  Slowly add in the canned pumpkin and vanilla and mix.
  3. Begin adding the dry ingredinets to the wet and mix until incorporated.  Fold in pecans if you are using them, reserving some for sprinkling on top once baked.
  4. Bake 60 - 70 minutes or until toothpic comes out clean.  To make glaze, place butter, sugar and water in a small sauce pan and heat on low until butter has melted and sugar has dissolved.  Stir in rum or rum extract.  Poke holes in cake while still warm and pour half the glaze over the cake.  Allow the cake to sit and cool 10 minutes and remove cake from pan and pour remaining glaze over the top.  Sprinkle with remaining pecans if desired.

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