Pumpkin Spice Rum Cake Food

RUM-GLAZED PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

PUMPKIN BUNDT® CAKE WITH RUM GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
• Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
• Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

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.

RUM SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, cream the butter and sugar till light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs, 1 at a time, and incorporate well.
• In a separate bowl, combine the bread crumbs, flour, all the spices, baking powder, and salt.
• In another bowl, combine rum and port. Add flour mixture alternately with rum/port mixture into the batter.
• Prepare a 9-inch cake or spring form pan by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about an 1 hour and 10 minutes.
• Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinated for at least a month for best flavor.

PUMPKIN SPICE RUM CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Mix margarine, oil, sugar, egg replacer, pumpkin, almond milk, rum, vanilla, and salt in large mixing bowl. Add spices to dry ingredients. Mix wet and dry ingredients with a wire whisk, and then pour batter into prepared 9 x 13 pan. Bake at 350 degrees for 35 minutes, or until toothpick comes out clean. Top with sweet and sour pecan pieces, and either whipped cream or sour cream frosting.

GLAZED SPICED RUM POUND CAKES

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

SPICE RUM CAKE

Steps:

• Cake Preheat oven to 350 degrees F.
• Mix cake mix, milk, cooking oil, sour cream, rum, eggs and cinnamon.
• Beat on low speed until just moistened.
• Turn to medium speed and beat 2 minutes.
• Pour into prepared Bundt pan and bake 35- 40 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes, then remove and cool completely before glazing.
• Glaze Mix powdered sugar, melted margarine and rum.
• If glaze is not quite thin enough to drizzle, you may thin by adding 1/2 teaspoon water at the time to get the consistency you want.
• Drizzle over cake.