Pumpkin Cake with Rum Glaze

    Pumpkin Cake with Rum Glaze

    (51)
    2saves
    1hour30min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (51)

    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 USA and 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 USA and Canada)

    by
    38

    Wonderful, fabulous, superb, and every other splendiferous adjective you can come up with! I used cooked, mashed sweet potatoes in place of the pumpkin because they were $.25 a pound today. Laced the cake with 2 Tb of rum and added 2 tsp ginger. How to make your own self rising flour: Measure 2 cups all purpose flour and in a bowl. Remove 1 tablespoon (either discard that Tb or return it back to the flour bag.) To the remaining scant 2 cups of flour, add 1 tablespoon baking powder and 1/2 tsp salt. Mix together with a whisk. Voila! Your own self rising flour. Baking took 75 minutes in my recently calibrated oven to get a clean toothpick with only a few, tiny crumbs clinging. Made the glaze with 1 Tb Tortuga Gold rum and replaced the milk with orange juice, adding a half tsp freshly grated orange zest. The orange imparted subtle counterpoint to the spices and gave a fresh, bright taste. This cake bakes up nice and high for a stunning presentation. It's an impressive cake for important events, like big holiday parties or family gatherings. Your baking skills will be impossible to deny if you make this one. It's a show-stopper for sure, and as super moist and delectable as it was beautiful to look at. Thank you for an outstanding holiday recipe!  -  25 Nov 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate