Pumpkin Pecan Bundt Cake with a Rum Glaze
Recipe: #6739
October 08, 2012
Categories: Desserts, Cakes, Tube/Bundt, Pumpkin, Baby Shower, Birthday, Brunch, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Alcohol, Flour, more
"A KC favorite! A delicious cake you will be proud to serve at your holiday table"
Original is 15 servings
Ingredients
- CAKE
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- RUM SYRUP
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Nutritional
- Serving Size: 1 (142.1 g)
- Calories 473.2
- Total Fat - 23.9 g
- Saturated Fat - 6.6 g
- Cholesterol - 62.1 mg
- Sodium - 485.2 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 2.8 g
- Sugars - 40.3 g
- Protein - 5.4 g
- Calcium - 79 mg
- Iron - 1.6 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease and flour a 10-inch bundt pan.
Step 2
In a small bowl combine the toasted pecans with 1/4 cup packed brown sugar. Sprinkle into the bundt pan.
Step 3
In a large bowl beat remaining 1 cup brown sugar, 3/4 white sugar, 1/4 cup soft butter, eggs, 3/4 cup oil and vanilla extract until light and fluffy (about 3-4 minutes, no sugar granules should remain and make sure to beat no less than 3 minutes). Beat in pumpkin puree until blended.
Step 4
In another bowl combine the flour with baking powder, baking soda, salt and the next 4 spices; add to the wet mixture beating on low speed until just combined. Transfer to bundt pan.
Step 5
Bake for about 50 minutes or until cake tests done. Allow to cool in pan for 10 minutes then remove the cake to a wire rack.
Step 6
For the rum syrup; in a small saucepan melt the butter over medium heat. Stir in the brown sugar and 3 tablespoons water; bring to a boil stirring until the sugar is dissolved and thickened (about 3 minutes). Stir in the rum and bring to a boil, then boil for 1 minute. Brush the syrup over the cake.
Tips
No special items needed.
0 Reviews
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