Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze Recipe

Name: Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 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

Servings: persons

CAKE
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

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.

1531

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: CAKE, 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze 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.

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

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