Ingredients for Pumpkin And Rum Raisin Cake
- Seedless Raisin
- Rum
- Warm Water
- 3 large eggs
- Brown Sugar
- Canola Oil
- Pumpkin Puree
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- Ground Nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- Pure Vanilla Extract
- 2 cups powdered sugar
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How to Make Pumpkin And Rum Raisin Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a small bowl, soak raisins in rum (or apple juice) for at least 15 minutes.
- In a large bowl, beat eggs, sugar, and oil until light and frothy.
- Stir in pumpkin puree until well combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drain the soaked raisins, reserving the soaking liquid.
- Gently fold in the raisins and pecans.
- Pour batter into the prepared bundt pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together 3 tablespoons of the reserved raisin soaking liquid and vanilla extract.
- Gradually add powdered sugar, whisking until smooth. Add more raisin liquid, 1/4 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, pour or brush the glaze over the cake, allowing each layer to set before adding the next.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
135g
Fat
5g
Carbs
18g
