PUMPKIN PECAN RUM CAKE
Make and share this Pumpkin Pecan Rum Cake recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h30m
Yield 20-24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
- Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
- Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
- Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
- Bake for 60 to 70 minutes or until wooden pick 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 and let it cool completely.
- RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
- Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #fruit #oven #holiday-event #cakes #nuts #christmas #new-years #thanksgiving #equipment #number-of-servings #4-hours-or-less
You'll also love
IslamKaka IslamKaka
[email protected]I'm not a big fan of pumpkin cake, but this recipe is a game-changer. It's so moist and flavorful, and the pecans and rum add a nice touch.
Tayla Tobin
[email protected]This cake is so moist and flavorful. I love the combination of pumpkin, pecans, and rum.
jieon
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Anna Yacoubian
[email protected]I used a gluten-free flour blend and the cake turned out great! It was moist and flavorful.
J NoBodyKnows
[email protected]I'm allergic to nuts, so I omitted the pecans from the recipe. The cake was still delicious.
Kamal Budhathoki
[email protected]I've made this cake several times and it always turns out great. It's a family favorite!
Ayanda Mathola
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert that's perfect for special occasions.
Azim Sardar
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best pumpkin cake he'd ever had.
Santosh Thapa
[email protected]I followed the recipe exactly and the cake came out dry and crumbly. I'm not sure what went wrong.
Gillian Clark
[email protected]This cake was easy to make and turned out perfectly. I used a bundt pan and it looked beautiful when I turned it out.
Salman Sualeh
[email protected]I'm not usually a fan of pumpkin cake, but this recipe changed my mind. The cake was so moist and flavorful, and the pecans and rum added a nice touch.
Monica Siqingatha
[email protected]This pumpkin pecan rum cake was a hit at my Thanksgiving party! It was moist and flavorful, with just the right amount of sweetness. I loved the crunchy pecan topping and the hint of rum in the cake.