Pumpkin Cake with Rum Glaze

Pumpkin Cake with Rum Glaze


47 people made this

This is a very dense, moist cake - almost more like a pumpkin pie. The cream cheese-rum glaze is to die for! It make take a little longer to cook, see how you go.

Kristi Catalani

Makes: 1 ring cake

  • Cake
  • 2 cups (250g) self-raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 65g melted butter
  • 1/2 cup unsweetened apple sauce
  • 1 1/2 teaspoons vanilla essence
  • 750g cooked, pureed pumpkin
  • 4 eggs, lightly beaten
  • Glaze
  • 110g cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 cups icing sugar
  • 1 teaspoon rum essence
  • 1 tablespoon milk

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 180 degrees C. Grease and flour a ring tin.
  2. Sift the flour and spices together into a bowl. In another mixing bowl, beat the white and brown sugar, vegetable oil, butter, apple sauce, vanilla, pumpkin and eggs together until smooth. Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared ring tin.
  3. Bake in preheated oven until a skewer tests clean, about 1 hour. If not quite done, place a sheet of aluminium foil over the top of the pan and bake 10 minutes more. Cool the cake in the pan 30 minutes before inverting onto a serving plate. Cool completely before glazing.
  4. To make the glaze, mix the cream cheese with the butter, icing sugar, rum essence and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Refrigerate until ready to serve.

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