Recipe

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze Recipe

Print Recipe

Ingredients

3/4 c sugar .
1/2 tsp baking soda .
2 tbsps butter .
3 large eggs .
1 tbsp baking powder .
3 c all-purpose flour .
1 tsp salt .
1 (16 oz) can pumpkin puree .
3 tbsps water .
1/4 c dark rum .
1 tbsp pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice) .
3/4 c melted butter or margarine (butter is better to use) .
1 1/2 c raisins .
BUTTER RUM GLAZE .
3 tbsps rum .
2 tbsps grated orange zest (can use more or less) .
1/4 c milk or half-and-half cream .
1/4 c butter .
2 1/4 c white sugar (can use a couple of tbsps more for a sweeter taste) .
CAKE

Directions

Step #1 Set oven to 350 degrees.
Step #2 Set oven rack to second-lowest position.
Step #3 Generously grease a Bundt pan.
Step #4 In a bowl sift together flour, baking soda, baking powder, pie spice & orange zest; set aside.
Step #5 In a large bowl, beat eggs until light & fluffy (about 5 mins).
Step #6 Beat in sugar until well mixed.
Step #7 Beat in pumpkin & melted butter until mixd.
Step #8 In a small c or bowl mix the rum & milk; add alternately with the flour mixture into the pumpkin mixture until mixd.
Step #9 Stir in raisins.
Step #10 Transfer the batter to prepared Bundt pan.
Step #11 Bake for about 55-60 mins, or until cake tests done.
Step #12 Cool completely before glazing.
Step #13 To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
Step #14 Boil the mixture for about 3 mins, stirring/whisking constantly.
Step #15 Remove from heat & cool slightly.
Step #16 Drizzle over cooled cake.
Enjoy the Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze recipe

Viewing Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze Receipe