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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious. Ingredients:
3 cups all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1 teaspoon ground ginger |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup butter or 1 cup margarine, softened |
1 cup dark brown sugar |
1 cup granulated sugar |
4 eggs |
1 (15 ounce) can libby's canned pumpkin |
1 teaspoon vanilla |
1/4 cup butter |
1/2 cup granulated sugar |
2 tablespoons water |
2 -3 tablespoons dark rum |
Directions:
1. Preheat oven to 325. Grease 12 cup bundt pan.
2. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
3. Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
4. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
5. While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
6. Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
7. Cool completely.
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