Pumpkin Rum Cake

18 ingredients
7 steps

Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter or 1 cup margarine, softened
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 (15 ounce) can Libby's canned pumpkin
  • 1 teaspoon vanilla
  • Butter Rum Glaze
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 -3 tablespoons dark rum

Directions

  1. 1
    Preheat oven to 325. Grease 12 cup bundt pan.
  2. 2
    Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
  3. 3
    Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
  4. 4
    Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
  5. 5
    While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
  6. 6
    Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
  7. 7
    Cool completely.

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