Pumpkin Rum Cake Food

PUMPKIN AND RUM RAISIN CAKE

Steps:

• Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
• In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
• Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
• Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
• Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

PUMPKIN RUM CAKE

Steps:

• Preheat oven to 325. Grease 12 cup bundt pan.
• 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.
• 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.
• Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
• 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.
• 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.
• Cool completely.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

Steps:

• Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

PUMPKIN PECAN RUM CAKE

Steps:

• Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
• Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
• Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
• Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
• Bake for 60 to 70 minutes or until wooden pick comes out clean.
• Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
• Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
• RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
• Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

PUMPKIN RUM BABA (BABA AU RHUM) (THANKSGIVING CAKE)

Steps:

• Preheat oven to 325°F.
• Generously grease a bundt pan and dust with flour, knocking out excess.
• In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
• Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
• Pour batter into prepared pan; bake until golden (1 hour).
• Cool in pan for 10 minutes, then on rack for 20 minutes.
• In a saucepan, combine sugar and orange juice.
• Heat until sugar dissolves, stirring constantly, and mixture boils.
• Stir in rum and cinnamon, and remove from heat.
• Baste cake with sauce.

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Generously grease a Bundt pan.
• In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
• In a large bowl, beat eggs until light and fluffy (about 5 minutes).
• Beat in sugar until well blended.
• Beat in pumpkin and melted butter until combined.
• In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
• Stir in raisins.
• Transfer the batter to prepared Bundt pan.
• Bake for about 55-60 minutes, or until cake tests done.
• Cool completely before glazing.
• To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
• Boil the mixture for about 3 minutes, stirring/whisking constantly.
• Remove from heat and cool slightly.
• Drizzle over cooled cake.

PUMPKIN PECAN RUM CAKE

Steps:

• Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
• In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
• In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
• Add eggs; beat well to combine.
• Add pumpkin and vanilla; beat well to combine.
• Add flour mixture to batter one-third at a time, mixing well after each addition.
• Pour batter into tube pan.
• Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
• Let cool 10 minutes.
• To make glaze: melt the remainder of the butter in a saucepan.
• Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
• Remove pan from heat; add in rum; stir to combine.
• Poke holes in cake with a toothpick.
• Pour half the rum mixture over the cake.
• Let stand 5 minutes.
• Pour the rest of the rum mixture over the cake.
• Cool.