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Pumpkin Pecan Bundt Cake with a Rum Glaze

Here's how you make Pumpkin Pecan Bundt Cake with a Rum Glaze
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  • Servings: 15
  • Prep: 20m
  • Cook: 50m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • CAKE
  • 3/4 to 1 cup chopped pecans (toasted)
  • 1/4 cup brown sugar, packed
  • 1 cup brown sugar, well packed
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened (or can omit and use one cup vegetable or canola oil)
  • 3 large eggs, room temperature
  • 3/4 cup oil (vegetable or canola oil)
  • 2 teaspoons pure vanilla extract
  • 2 cups pumpkin puree (not pie filling)
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 to 1/2 teaspoon allspice
  • RUM SYRUP
  • 1/4 cup butter
  • 2/3 cup brown sugar, packed
  • 3 tablespoons water
  • 1/4 cup dark rum (do not use white rum)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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