Spiced Pumpkin Cake with Rum Glaze

    Spiced Pumpkin Cake with Rum Glaze

    Recipe photo: Spiced Pumpkin Cake with Rum Glaze
    6

    Spiced Pumpkin Cake with Rum Glaze

    (51)
    1hr30min


    47 people made this

    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.

    Ingredients
    Serves: 12 

    • Cake
    • 250g self-raising flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 300g caster sugar
    • 110g light brown soft sugar
    • 120ml vegetable oil
    • 4 tablespoons melted butter
    • 120g unsweetened apple sauce
    • 1 1/2 teaspoons vanilla extract
    • 750g pumpkin puree
    • 4 eggs, lightly beaten
    • Glaze
    • 115g cream cheese, softened
    • 15g butter, softened
    • 240g icing sugar
    • 3 tablespoons rum
    • 1 tablespoon milk, if needed

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a tube cake tin.
    2. Sieve the flour and spices together into a bowl.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

    Cook's note

    You can also use this recipe to make cupcakes and muffins. Simply adjust the baking time accordingly.

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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (49)

    0

    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

    by
    51

    I feel bad to be rating a recipe so low but there are some pretty big problems with this one. First, please be aware that the recipe calls for self-rising flour, not all-purpose. I did not notice this until after mixing it all together and realizing there was no baking powder or baking soda in the recipe! I managed to mix in a tsp. of baking powder at the end before baking but ideally it should be added with the dry ingredients. I believe 3 cups of pumpkin puree is too much. All I had on hand was a 15 oz. can and it was plenty. Also, there is no baking time indicated! It just says to bake it till done. I baked mine till a toothpick came out clean (approx. 55-60 min.) but the texture towards the middle of the cake was a little too dense and almost undercooked so I think it could have used a bit more time in the oven or maybe that is just the texture of this cake. I really wanted to like it for a Fall recipe but it needs some fine tuning.  -  28 Sep 2008  (Review from Allrecipes US | Canada)

    by
    43

    Awesome cake, and actually Valerie there is a cookoing time- 1 hr. and all cooks should read the recipe before cooking.  -  30 Sep 2008  (Review from Allrecipes US | Canada)

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