Sunday, November 25, 2007

New Suzanne R's Life: Pumpkin Rum Cake

New Suzanne R's Life
Here is DIL Kris's Pumpkin Rum Cake recipe, by popular demand. It is truly to-die-for.

Pumpkin Rum Cake
3 ¼ cups unsifted flour
1 tbsp. baking powder
½ tsp salt
2 tsp cinnamon
¾ tsp ground ginger
¾ tsp ground nutmeg
½ tsp cloves
1 cup butter, room temperature
2 cups sugar
4 eggs
1 ½ cups canned pumpkin puree
2 tbsp. dark rum (Kris has suggested using coffee in place of the rum or a combination of vanilla and water if rum wasn't available.

Preheat oven to 350 degrees and butter/flour a Bundt pan.

1. Sift together flour and spices and baking powder. Set aside.
2. Cream butter and sugar until fluffy. Add eggs, one at a time, then add pumpkin puree and rum. Stir well.
3. Gradually blend in flour mixture.
4. Pour into pan. Bake for 55 minutes or until a cake tester comes out clean. Cool 15 minutes, then turn out.

Serve with whipped cream or ice cream.

Bittersweet Glaze

2 squares Baker's unsweetened chocolate
2 Tbsp butter
1 ¾ cups powdered sugar
3 Tbsp hot water

Melt chocolate and butter in microwave. Stir until smooth. Add a dash of salt. Alternately add sugar with hot water until of spreading or drizzling consistency.

I am going to try to find the ingredients this week and make it with Splenda. I believe I have a Bundt cake pan but I will probably have to dig to find it.

Thist recipe is from the FoodDay Oregonian section, and is from the Pittock Mansion. The recipe originally was to be served with whipped cream, but Kris decided to frost it with chocolate.

Thank you, Suzanne!


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