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Pumpkin Rum Cake

Pumpkin Rum Cake: A Cozy Slice of Fall Flavor Delight

Enjoy a delightful Pumpkin Rum Cake, a perfect blend of fall flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free blends or whole wheat flour for different consistency
  • 2 teaspoons Baking Powder ensure it's fresh for the best rise
  • 1 teaspoon Ground Cinnamon can swap with pumpkin pie spice
  • 1 teaspoon Ground Nutmeg omitting changes the flavor; allspice can work as a substitute
  • 1 teaspoon Ground Ginger consider using fresh ginger for a bump in flavor
  • 1 teaspoon Salt balances the sweetness
  • 1 cup Unsalted Butter (softened) margarine can suffice for a dairy-free option
  • 1.5 cups Granulated Sugar brown sugar adds depth
  • 3 Large Eggs for a vegan version, try flaxseed meal or unsweetened applesauce
  • 1 teaspoon Vanilla Extract almond extract is a lovely alternative
  • 1 cup Canned Pumpkin Puree ensure it's pure pumpkin, not pie filling
  • 0.5 cups Dark Rum for a non-alcoholic version, opt for apple juice
  • 0.5 cups Whole Milk almond or oat milk can work for dairy-free needs
  • 0.5 cups Chopped Pecans optional; add crunch and nuttiness
  • powdered sugar for dusting optional for presentation

Equipment

  • 10-inch bundt pan
  • Mixing bowls
  • Hand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Rum Cake
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray.
  2. In a medium mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, beat softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Then pour in the vanilla extract.
  5. Stir in canned pumpkin puree and dark rum until combined.
  6. Gradually add dry ingredients alternating with whole milk, folding gently until just combined.
  7. If using, fold in chopped pecans until evenly distributed.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes until a skewer comes out clean.
  10. Allow the cake to cool in the bundt pan for 10 minutes, then invert onto a wire rack.
  11. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients are fresh for the best results. Enjoy pairing with whipped cream or vanilla ice cream.

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