Recipe

Pumpkin Cake With Buttered Rum Glaze Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago This aromatic luscious tasting cake will make a wonderful Fall dessert and when it graces your table, everyone will be a fan. Copywrite Imperial Sugar Prep:20m Cook:60m Servings:8	Mystic_rive
	pumpkin sugar eggs cinnamon nutmeg allspice ginger sour cream nuts

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Ingredients

STAND TIME 30 MIN

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Pumpkin Cake with Buttered Rum Glaze

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1 C sweet butter

2 C Imperial Sugar or Dixie Crystals dark brown sugar

2 C pumpkin puree

4 eggs

2-1/4 C flour

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ginger

1/4 C sour cream

1 C chopped nuts (walnuts or pecans)

Buttered Rum Glaze

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4 Tbsp. butter

6 Tbsp. Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar

2 Tbsp. Imperial Sugar or Dixie Crystals dark brown sugar

4 Tbsp. dark rum

2 Tbsp. orange juice

2 Tbsp. heavy cream

Directions

Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan. Cream the butter with the brown sugar.

Beat in the pumpkin puree and then add the eggs one at a time, whipping each one in well before adding the next. In a separate bowl, sift dry ingredients and the sour cream alternately to the pumpkin mixture.

Stir in 1/2 of the nuts and pour or spoon the batter into the prepared tube pan.

Bake for one hour and 5 minutes, or until a cake tester (or toothpick) inserted in the center of the cake comes out clean.

Let the cake cool at room temperature for 10 minutes before unmolding it. Sprinkle the remaining chopped nuts over the top, and pour the warm glaze over it.

Allow cake to stand another half hour before slicing and serving.

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BUTTER RUM GLAZE

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Melt the butter in a small saucepan.

Add the granulated and brown sugar, stir well, then add the rum, orange juice and cream.

Bring to a boil, then reduce heat and cook for 5 minutes.

Remove from heat and set aside to cool slightly.

Pour over cake while still warm.

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Comments

chefmeow 1 year, 1 month ago said:
OMG. This is a knock your socks off recipe. Yummers, yummers, yummers, and just in time for the holidays. Great post my friend and if I could this would get 10 forks, but I'm limited to 5. Great job.

kimberry 1 year, 1 month ago said:
Wow This sounds so good! I Love Pumpkin everything and the Butter Rum Glaze. Yummy Thanks for sharing Kim ;)

fizzle3nat 1 year, 1 month ago said:
This sounds great - I love the warm flavors. This would be very good for the holiday dessert table or even as a gift! Thanks for sharing. - Natalie

trigger 1 year, 1 month ago said:
This Pumpkin Cake With Buttered Rum Glaze is stellar Joymarie and you know it, now everyone will see just how good it is thank you for posting.
Five forks

angelgal 1 year, 1 month ago said:
Yeah...what they all said!! YUM!!!

rosemaryblue 1 year, 1 month ago said:
Fabulous recipe! Just wonderful!

pinkpasta 1 year, 1 month ago said:
Oh my goodness, Joymarie! Now THIS is a cake to win a blue ribbon! I just love all of the ingredients... the spices, and how wonderful they all work together to bake a delicious, warm, autumn-flavored cake. Just lovely too.
Throw 'em up girl for a perfect 10, and grab that 'beautiful flag' while your at it!! :D
Deb~

puddlewonderful 1 year, 1 month ago said:
JM me, too on five but I can't get to the right side of this screen as yet so please bear with me....imagine me there cause I am. To Everyone..puddle's picture is a fan, too a high five on each hand and feet so that makes twenty ....lol susie ps. I love JM!! peace and please keep these recipes coming JM...we need them!!

puddlewonderful 1 year, 1 month ago said:
I was able to flag it beautfiul and I did just that....yeh....

lanacountry 1 year, 1 month ago said:
YUMMY 55555..love you JM..:)