Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

Time: 1 hrs 20 mins

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

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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