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Pumpkin-Rum Cake with Brown Sugar Icing

Pumpkin-Rum Cake with Brown Sugar Icing

Pumpkin, a classic holiday flavor, gets blended with a yummy pecan streusel and doused with a fudgelike icing.

Oxmoor House JUNE 2007

  • Yield: 12 servings
  • Cook time: 1 Hour, 28 Minutes
  • Prep time: 21 Minutes
  • Other: 10 Minutes

Ingredients

  • 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

Preparation

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.

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