Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake Recette

Indulge in this decadent Pumpkin Rum Baba, a festive twist on the classic French dessert! This moist and spiced pumpkin cake, baked in a bundt pan, is generously soaked in a warm rum sauce infused with orange and cinnamon. A perfect centerpiece for your Thanksgiving table, this recipe combines the comforting flavors of autumn with the elegant history of the Baba au Rhum. Prepare to be amazed by its rich texture and intoxicating aroma!

Préparation 20 min

Cuisson 110 min

Calories 146 kcal

Protéines 5g

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Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake

1 cup (2 sticks) unsalted butter, softened
Flour
Canned Pumpkin
2 large eggs
1 cup milk
Pumpkin Pie Spice
Poundcake Mix
1/2 cup granulated sugar
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 cup dark rum

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Comment préparer Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake

Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan generously, tapping out any excess flour.
In a large mixing bowl, combine 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup (2 sticks) unsalted butter, softened, 1 cup milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Beat at low speed until well combined.
Gradually add 2 cups of your favorite yellow cake mix, mixing on low speed until just combined.
Gradually increase mixer speed to medium and beat for 3 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well incorporated.
Pour batter into the prepared bundt pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the rum sauce: In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup orange juice.
Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
Remove from heat and stir in 1/4 cup dark rum and 1/4 teaspoon ground cinnamon.
Once the cake is completely cool, poke holes all over the cake using a wooden skewer or toothpick.
Slowly pour the rum sauce over the cake, allowing it to soak in completely. You may need to repeat this process to ensure the cake is thoroughly saturated.
Serve and enjoy your delicious Pumpkin Rum Baba!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

38g

Fat

25g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake ?

Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake prend environ 130 minutes du début à la fin — environ 20 minutes de préparation et 110 minutes de cuisson.

Combien de calories contient Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake ?

Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake contient environ 146 calories par portion, avec environ 5 g de protéines, 3 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake ?

Les principaux ingrédients de Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake sont Butter, Flour, Canned Pumpkin, Eggs, Milk, Pumpkin Pie Spice. Consultez la liste complète avec les quantités ci-dessus.