Pumpkin Cake With Buttered Rum Glaze |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This aromatic luscious tasting cake will make a wonderful Fall dessert and when it graces your table, everyone will be a fan. Copywrite Imperial Sugar Ingredients:
stand time 30 min |
pumpkin cake with buttered rum glaze |
1 c sweet butter |
2 c imperial sugar or dixie crystals dark brown sugar |
2 c pumpkin puree |
4 eggs |
2-1/4 c flour |
1 tsp. baking soda |
2 tsp. baking powder |
1/2 tsp. salt |
1 tsp. cinnamon |
1 tsp. nutmeg |
1 tsp. allspice |
1 tsp. ginger |
1/4 c sour cream |
1 c chopped nuts (walnuts or pecans) |
buttered rum glaze |
4 tbsp. butter |
6 tbsp. imperial sugar or dixie crystals extra fine granulated sugar |
2 tbsp. imperial sugar or dixie crystals dark brown sugar |
4 tbsp. dark rum |
2 tbsp. orange juice |
2 tbsp. heavy cream |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan. Cream the butter with the brown sugar.
2. Beat in the pumpkin puree and then add the eggs one at a time, whipping each one in well before adding the next. In a separate bowl, sift dry ingredients and the sour cream alternately to the pumpkin mixture.
3. Stir in 1/2 of the nuts and pour or spoon the batter into the prepared tube pan.
4. Bake for one hour and 5 minutes, or until a cake tester (or toothpick) inserted in the center of the cake comes out clean.
5. Let the cake cool at room temperature for 10 minutes before unmolding it. Sprinkle the remaining chopped nuts over the top, and pour the warm glaze over it.
6. Allow cake to stand another half hour before slicing and serving.
7. -
8. BUTTER RUM GLAZE
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10. Melt the butter in a small saucepan.
11. Add the granulated and brown sugar, stir well, then add the rum, orange juice and cream.
12. Bring to a boil, then reduce heat and cook for 5 minutes.
13. Remove from heat and set aside to cool slightly.
14. Pour over cake while still warm.
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