Pumpkin Bundt Cake Recipe

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This Pumpkin Bundt Cake Recipe is a variation on a pumpkin pound cake recipe, just baked in a bundt pan with a yummy rum glaze. A simple dessert or brunch item that could be served when you have guests or for a nice ending to a family meal. The blend of spices makes for a nice pumpkin spice cake; and the rum glaze warms it up nicely. If you don't want to use real rum for the glaze you can omit it, increase the water to 1/2 cup and blend in 1/2 tsp. rum extract after the glaze is boiled. Any way you glaze it, I'm sure you will enjoy my Pumpkin Bundt Cake Recipe.

1-3/4 cup canned pumpkin, a 15 oz. can; not pumpkin pie filling

3/4 cup buttermilk

1 tsp. rum extract

3 cups all purpose flour

2 tsp. pumpkin pie spice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground clove

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup packed brown sugar

3/4 cup white granulated sugar

1/2 cup unsalted butter, softened

4 large eggs

For the Glaze

1/2 cup unsalted butter

1 cup white granulated sugar

1/4 cup rum, any kind

1/4 cup water

Preheat oven to 350º F. Spray a bundt pan with non-stick baker's cooking spray, the kind with flour in it; or grease and flour your bundt pan; set aside. In a gallon sized ziploc bag combine flour, spices, baking soda, baking powder and salt; seal bag, shake well to combine and set aside.

In large mixing bowl and with an , cream together butter and both sugars. Cream until light and fluffy. Add eggs one at a time and beat well between additions; scrape down the sides of the bowl as needed. With the on it's slowest setting add flour mixture and pumpkin mixture alternately, beginning and ending with the flour.

Scrape batter into your prepared bundt pan and bake for approximately 55 minutes or until a toothpick incerted into the center of the cake comes out clean.

Approximately 10 minutes before the cake is done, make the glaze. To make the glaze combine butter, sugar, rum, and water in a medium size saucepan. Bring to a boil over medium-high heat, stirring constantly and boil for 2 minutes. When the cake comes out of the oven, poke holes in it with a long skewer and pour all but 1/3 cup of the hot glaze evenly over the cake while still in the pan. Allow the cake to cool in the pan for 30 minutes, then invert it onto a serving platter. Reheat the glaze and drizzle it evenly over the top of the cake.

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