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.
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)
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)
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)