Pumpkin Rum Cake

Indulge in the warm and comforting flavors of fall with this delightful Pumpkin Rum Cake. This cake is a perfect marriage of a classic rum-soaked cake and the cozy essence of pumpkin. The result? An incredibly moist cake with a delightful pumpkin spice flavor. What takes this cake to the next level is the decadent butter rum sauce that is generously brushed over the cake. It seeps into every crevice, creating a heavenly dessert. Plus, you have the option to add pecans for a delightful crunch, though it's completely optional.

Butter Rum Sauce:

As the cake cools, prepare the butter rum sauce. Melt butter, rum, sugar, and water together, stirring until the sugar dissolves. Bring the mixture to a gentle boil, thickening the sauce.

After releasing the cake from the bundt pan, puncture it with holes using a toothpick or skewer, ensuring the holes are deep but not too wide. Then, generously brush the cake with the butter rum sauce. Any remaining sauce can be served on the side for those who desire an extra burst of rum flavor.

Baking Tips & Tricks:

• Use rum extract in the cake batter and real rum in the butter rum sauce. You can skip the rum extract if you prefer.
• Both dark and light rum work well in this recipe. There's no need to purchase an overly expensive rum.
• Ensure you use pure pumpkin puree, not canned pumpkin pie filling.
• Do not overmix the batter, as it can create air tunnels in the cake.
• Baking times can vary, so look for the signs of a done cake: no wobbling, pulling away from the pan edges, and a clean toothpick.
• Simple bundt pans are preferable, as intricate ones can make it challenging to remove the cake.
• Grease the bundt pan generously or use a homemade pan release to prevent sticking.

Enjoy your delectable Pumpkin Rum Cake as a delightful fall dessert!

Ingredients:

• Pumpkin Bundt Cake:
  • ¾ cup chopped pecans (optional)
  • 2 ½ cups all-purpose flour (313 grams)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup canola oil (240 ml) or vegetable oil
  • 1 cup granulated sugar (200 grams)
  • ¾ cup brown sugar (158 grams) (light or dark)
  • 3 large eggs, whisked
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • 1 15-ounce can pumpkin puree (210 ml) (NOT canned pumpkin pie filling)
• Butter Rum Sauce:
  • ⅓ cup unsalted butter (75 grams)
  • ¾ cup granulated sugar (150 grams)
  • ⅓ cup rum (80 ml) (dark, spiced rum)
  • 3 tablespoons water (45 ml)