About this recipe:A fantastically moist and lightly spiced cake, is drizzled with a cream cheese and rum glaze. This cake is perfect to be served around Christmastime. It has that certain festive feel to it.
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a tube cake tin.
Sieve the flour and spices together into a bowl.
In another mixing bowl, beat the caster and light brown soft sugar, vegetable oil, butter, apple sauce, vanilla, pumpkin puree and eggs together until smooth.
Gradually beat the flour mixture into the pumpkin mixture, 125ml at a time, until completely smooth and well blended. Pour the batter into the prepared tin.
Bake in preheated oven until a skewer inserted into the cake comes out clean. If not done, place a sheet of foil over the top of the tin, and bake 10 minutes more. Cool the cake in the tin 30 minutes before inverting onto a serving plate. Cool completely before glazing.
To make the glaze, mix the cream cheese with the butter, icing sugar and rum in a bowl. Heat in a microwave oven for 15 seconds. If the glaze is too thick, add the milk. Drizzle spoonfuls over the cooled cake. Refrigerate until ready to serve.
You can also use this recipe to make cupcakes and muffins. Simply adjust the baking time accordingly.
Something is wrong here. First, the recipe never tells you how long to bake. It says "Bake in preheated oven until a skewer inserted into the cake comes out clean. If not done, place a sheet of foil over the top of the tin, and bake 10 minutes more." How can I bake till its done but have it be not done?
Second, the cake (when we finally gave up baking it after more than an hour) was more like a custard pie filling in a cake shape. I suspect there may be something off in the flour to eggs ratio. - 03 Oct 2010