Home Made Recipes

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Elements

Unique recipe makes 12 servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • Cake:

  • 2 cups self-rising flour

  • three teaspoons pumpkin pie spice

  • 1 1/2 cups white sugar

  • 1/2 cup mild brown sugar, packed

  • 1/2 cup vegetable oil

  • 1/four cup melted butter

  • half cup unsweetened applesauce

  • 1 1/2 teaspoons vanilla extract

  • three cups unsweetened canned pumpkin puree

  • four eggs, frivolously crushed

  • Glaze:

  • 1 (four ounce) package deal cream cheese, softened

  • 1 tablespoon butter, softened

  • 2 cups confectioners’ sugar

  • 1 teaspoon rum extract

  • 1 tablespoon milk

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  • PREP

    30 minutes

  • COOK

    1 hr 15 minutes

  • READY IN

    2 hrs 30 minutes

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a Bundt pan.
  2. Sift the self-rising flour and pumpkin pie spice collectively right into a bowl. In one other mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs collectively till clean.
  3. Progressively beat the flour combination into the pumpkin combination, half cup at a time, till utterly clean and nicely blended. Pour the batter into the ready Bundt pan.
  4. Bake in preheated oven for 60 minutes. Cowl cake with aluminum foil to stop over-browning, and bake till a picket skewer inserted into the cake comes out clear, 15 to twenty minutes longer. Cool the cake within the pan on a wire rack for about half an hour.
  5. To unmold the cake, faucet the underside of the Bundt pan on the counter or work floor to assist launch it. Invert the cake on a serving plate and permit it to chill utterly earlier than glazing.
  6. To make the glaze, combine the cream cheese with the butter, confectioners’ sugar, rum extract, and milk in a bowl. Warmth in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Maintain cake refrigerated after serving.

Vitamin

  • Energy
  • 492 kcal
  • 25%
  • Carbohydrates
  • seventy six.three g
  • 25%
  • Ldl cholesterol
  • ninety four mg
  • 31%
  • Fats
  • 19.three g
  • 30%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.7 g
  • eleven%
  • Sodium
  • 501 mg
  • 20%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by Kristi Catalani

“This cake is a large hit with my household through the Thanksgiving and Christmas holidays. It is very moist and simply melts in your mouth. It is a yummy various to conventional pumpkin pie. This cake is sweet as is, or sprinkled with powdered sugar. It’s particularly tasty with a superb glaze drizzled on prime. The glaze that my household likes greatest is made with cream cheese and a bit of little bit of rum.”

Categories:   Pumpkin Cake

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