Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

(from saymyname’s recipe box)

Serves 12 people

Categories: Cake, Dessert

Ingredients

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

Directions

  1. Set oven to 350 degrees.

  2. Set oven rack to second-lowest position.

  3. Generously grease a Bundt pan.

  4. In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.

  5. In a large bowl, beat eggs until light and fluffy (about 5 minutes).

  6. Beat in sugar until well blended.

  7. Beat in pumpkin and melted butter until combined.

  8. In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.

  9. Stir in raisins.

  10. Transfer the batter to prepared Bundt pan.

  11. Bake for about 55-60 minutes, or until cake tests done.

  12. Cool completely before glazing.

  13. To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.

  14. Boil the mixture for about 3 minutes, stirring/whisking constantly.

  15. Remove from heat and cool slightly.

  16. Drizzle over cooled cake.

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