Pumpkin And Rum Raisin Cake Recipe

Name: Pumpkin And Rum Raisin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup seedless raisin; 1/4 cup rum (amber or dark, or apple juice); 1/4 cup warm water; 4 eggs; 1 cup brown sugar, firmly packed; 1/2 cup canola oil; 2 cups pumpkin puree; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup pecans, chopped; GLAZE; Raisin soakng liquid; 1 teaspoon pure vanilla extract; 2 cups icing sugar

Servings: persons

1 cup seedless raisin
1/4 cup rum (amber or dark, or apple juice)
1/4 cup warm water
4 eggs
1 cup brown sugar, firmly packed
1/2 cup canola oil
2 cups pumpkin puree
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pecans, chopped
GLAZE
Raisin soakng liquid
1 teaspoon pure vanilla extract
2 cups icing sugar

1
Turn oven to 350u00b0F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin puree until smooth. Set aside.
2
In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
3
Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
4
Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
5
Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

1281

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup seedless raisin, 1/4 cup rum (amber or dark, or apple juice), 1/4 cup warm water, 4 eggs, and more.

Yes, Pumpkin And Rum Raisin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin And Rum Raisin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions