Pumpkin makes a delightful addition to your rum cake! The rum butter glaze in this recipe adds elegance and flavor to this classic cake.
- 3/4 cup chopped pecans
- 3 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 teaspoon vanilla extract
- RUM BUTTER GLAZE
- 1/4 cup butter or margarine
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 to 3 tablespoons rum or 1 teaspoon rum extract
PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
RUM BUTTER GLAZE:
MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.
Review This Recipe
I made this last night and enjoyed a sampling while it was still warm-it was wonderful! I often don't make the recommended icing, but I did this time and it truly made all the difference. I made the icing with rum extract so the liquor taste was very mild compared to using straight rum. I also used toasted pecans which enhanced the flavor even more. I brought the cake into work the next day and it was gobbled up by lunchtime.
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