Thursday, October 20, 2016

Spiced Rum Pumpkin Bundt for a Birthday Celebration #BundtBakers

Sunday we celebrated our eldest daughter, Amy's, birthday. When Amy was helping us move last weekend she asked for "something  pumpkin" for her birthday dessert.  She said she had been craving pumpkin and didn't want to wait until Thanksgiving for pie.

As luck would have it, our theme for this month's Bundt Bakers was "Happy Fall Y'All".  This fun theme was chosen by Teri of The Freshman Cook. Providence further smiled on my life when Melissa of   Smells Like Brownies, posted this Drunken Pumpkin Bundt Cake in this months Secret Recipe Club.



I knew, immediately, that this was going to be my inspiration for Amy's Birthday Cake and it fit in perfectly with our #Bundt Bakers theme.  So "Happy Fall, Y'All".  This cake is moist and perfectly spiced.  It was a huge hit with our family and Amy was very pleased with her dessert.  This would be perfect for any of the Holiday dinners or potlucks you may be attending.  Enjoy.


Spiced Rum Pumpkin Bundt
adapted from Smells Like Brownies

Cake:
2 sticks unsalted butter
2 c. sugar
4 eggs
2 c. pumpkin puree, canned or homemade
1/3 c. spiced rum
3 c. flour
1 t. baking powder
1 t. salt
1 t. cinnamon
1 t. pumpkin pie spice

Glaze:
3 T. unsalted butter, melted
3 T. spiced rum
1 1/2 c. powdered sugar
lge. pinch of salt

Treat a bundt pan liberally with baking spray.  Set aside.

Cream the butter and sugar in the large bowl of a stand mixer, fitted with the paddle attachment. When mixture is pale and stiff, add the eggs, one at a time, beating well after each.  Beat on high speed for 2 minutes.

In a small bowl combine the pumpkin puree and rum.  In a large bowl combine the flour, baking powder, salt and spices. Mix in the flour mixture alternated with the pumpkin mixture on low speed until combined, starting and ending with the flour mixture.  

Spoon the batter into the prepared bundt pan and bake in a preheated 350* oven for 60-75 minutes, until a skewer inserted in the middle of the cake removes cleanly.  Remove from oven and cool, in the pan, on a wire rack for 10 minutes before turning the cake onto the wire rack to cool completely.

When cake is cooled, melt the butter in a 2 c. measuring cup by placing it in the microwave on high for 15-20 seconds.  Remove when melted and allow to cool.  Add the powdered sugar, salt and rum to the butter and stir until smooth.  Pour from measuring cup onto the cake.  Print Recipe

More Happy Fall Y'all Creations



BundtBakers



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

12 comments:

  1. Spices. Pumpkin. Rum. Yes, please. It all sounds like the perfect mix for a cake.

    ReplyDelete
  2. Drunken bundt cake? Yes, please. Actually I think we should make this one of the themes soon for #BundtBakers. I love the flavor combination you used.

    ReplyDelete
  3. Ummm!! Yummy!!! I used rum in one of my last bundts and it's great!! I will have to try in a pumpkin bundt!!! Thank you!! XO

    ReplyDelete
  4. So glad you and Amy enjoyed this! Yours looks delicious.

    ReplyDelete
    Replies
    1. We did Melissa. Thanks for the great recipe idea.

      Delete
  5. What an awesome bundt cake! Love the rum in the recipe, and that glaze looks sooo good!

    ReplyDelete
  6. Love the idea of turning a rum cake into the perfect fall dessert with that pumpkin.

    ReplyDelete

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.