Pumpkin-Rum Cake with Brown Sugar Icing |
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Prep Time: 21 Minutes Cook Time: 88 Minutes |
Ready In: 109 Minutes Servings: 12 |
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Pumpkin, a classic holiday flavor, gets blended with a yummy pecan streusel and doused with a fudgelike icing in this cake, an Editors' Favorite. Ingredients:
3/4 cup chopped pecans, toasted |
3/4 cup firmly packed dark brown sugar |
3 tablespoons all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/4 cup butter, melted |
1 cup unsalted butter, softened |
2 cups granulated sugar |
2 cups firmly packed dark brown sugar |
5 large eggs |
2 cups canned unsweetened pumpkin |
1/4 cup dark rum |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
3/4 cup firmly packed dark brown sugar |
1/2 cup whipping cream |
1/4 cup unsalted butter |
1 teaspoon dark rum |
1 cup plus 2 tbsp. sifted powdered sugar |
Directions:
1. Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3. Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
4. Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
5. Bake at 325° for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
6. Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan. Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil 3 minutes. Remove from heat, and stir in 1 tsp. rum.
7. Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.
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