Pumpkin, a classic holiday flavor, gets blended with a yummy pecan streusel and doused with a fudgelike icing in this cake, an Editors' Favorite.
3/4 cup chopped pecans, toasted
3/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
1 cup unsalted butter, softened
2 cups granulated sugar
2 cups firmly packed dark brown sugar
5 large eggs
2 cups canned unsweetened pumpkin
1/4 cup dark rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
1 teaspoon dark rum
1 cup plus 2 Tbsp. sifted powdered sugar
How to Make It
Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
Bake at 325° for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan. Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil 3 minutes. Remove from heat, and stir in 1 tsp. rum.
Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.
This cake was delicious! I brought it to a potluck dinner tonight and received rave reviews. I took a reviewer's suggestion and cut the amount of sugar. I used 1 cup white and 1 cup dark brown sugar instead of 2 cups each. I think it was plenty sweet and so did everyone else. The streusel layer and caramel-rum icing make this extra decadent.
I just finished baking this cake and have a few suggestions. As every other reader who has rated the cake, the batter is more than will fit your standard bundt pan. I will try to save about 1/2 cup of the streussel and about 2.5 cups of the batter and make a separate loaf pan. Only fill your bundt pan about 2/3 or 3/4 full or you'll have a big burnt smelling mess! I didn't have dark brown sugar, so I used light and added about 1T molasses to batter, 1/2 tsp to streussel and 1/2 tsp to icing mix. That was all fine. Next time (Most surely will be a next time) - I'll just go out and buy the dark brown sugar. The icing is really delicious (SWEET). The cake is moist, good, dense and delicious as well. I disagree with other reviewers - it is sweet, but not overly. A good glass of milk or strong coffee will go perfectly to help cut the sweetness. It's worth trying. It's time consuming for sure so just plan ahead and enjoy.
This is a good cake but takes some time to put together. However, there is about 5 cups of sugar in this cake and that is way too much. If I make this again, I will reduce the sugars to 1 cup of white and 1 cup of brown in the cake. I really feel this would be enough. Also, I used my standard bundt cake pan and the recipe makes so much that it ran over in the oven. If you make this cake, you might want to fill the pan 2/3 full and use the rest for muffins. If you don't do this, put a pan lined with foil under the cake or you will have a huge mess to clean up.
This cake is so moist and absolutely delicious. It is pretty time consuming to make and uses 3 bowls for prep AND the bundt pan. The streusel in the middle of the cake is an added yummy feature. I agree with the other reviewer that you need to bake it on a cookie sheet because the batter overflows. Next time (and there WILL BE a next time) I won't pour all of the batter in. The frosting is wonderful, as well.
Easily alter the recipe to be healthy breakfast muffins byt reducing the butter to 3 Tbsp. (melted) plus adding an additional 2/3 cup of applesauce (this will add to the cake's moistness). Also, reduce each of the sugars in half (only 1 cup granulated/1 cup brown) and you will have 2 dozen regular muffins or 1 dozen jumbo.
I used walnuts because that is what I had, but the cake was still excellent. By having powdered sugar in the frosting it stays on the cake a lot better then the caramel frostings without it. I will certainly make this cake again. It tastes like pumpkin pie, but in a cake.
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