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Pumpkin Rum Cake

Pumpkin Rum Cake: Moist, Spiced Bliss for Fall Celebrations

Indulge in this Pumpkin Rum Cake, a spiced delight perfect for fall celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Consider gluten-free blends for a different texture.
  • 2 teaspoons Baking powder This leavening agent ensures your cake rises beautifully.
  • 2 teaspoons Ground cinnamon Essential for that warm, autumn flavor.
  • 1 teaspoon Ground nutmeg Adds depth, enhancing the sweetness.
  • 1 teaspoon Ground ginger Infuses warmth and complexity.
  • 1 teaspoon Salt Balances the sweetness.
  • 1 cup Unsalted butter (softened) Must be room temperature for easy creaming.
  • 2 cups Granulated sugar Pampering your cake with sweetness.
  • 4 large Eggs Important for binding and structure.
  • 2 teaspoons Vanilla extract Enhances flavor.
  • 1 cup Canned pumpkin puree Essential for moisture and flavor.
  • 1/2 cup Dark rum Adds a rich, layered flavor.
  • 1/2 cup Whole milk Keeps the cake tender.
  • 1/2 cup Chopped pecans (optional) Adds nuttiness and crunch.
  • 1 cup Powdered sugar (optional) Dust for a beautiful finish.

Equipment

  • 10-inch bundt cake pan

Method
 

Step-by-Step Instructions
  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan.
  2. Whisk the Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Cream Butter and Sugar: Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Incorporate Pumpkin and Rum: Gently stir in pumpkin puree and dark rum until combined.
  6. Combine Dry and Wet Ingredients: Gradually fold in the dry mixture alternating with milk until smooth.
  7. Optional Pecan Addition: Fold in chopped pecans, if desired.
  8. Pour the Batter: Pour batter into the prepared bundt pan, smoothing the top.
  9. Bake the Cake: Bake for 50-60 minutes or until a skewer comes out clean.
  10. Cool in the Pan: Let cool in the pan for about 10 minutes.
  11. Invert and Cool Completely: Invert cake onto a wire rack to cool completely.
  12. Optional Dusting: Dust with powdered sugar if desired before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 450IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Serve with whipped cream or vanilla ice cream for an enhanced experience.

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