Pumpkin Tart With Carmel Rum Raisin Sauce Food

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze image

Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
2 tablespoons grated orange zest (can use more or less)
3 large eggs
2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
1 (16 ounce) can pumpkin puree
3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
1/4 cup milk or 1/4 cup half-and-half cream
1/4 cup dark rum
1 1/2 cups raisins
1/4 cup butter
2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water

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.

Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3

PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE

Pumpkin Cheesecake With Caramel Rum Sauce image

I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.

Provided by Hazeleyes

Categories Dessert

Time 1h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 13

Ingredients

2 cups crushed cinnamon graham crackers
1/4 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1/2 teaspoon cardamom
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup evaporated milk
1 -2 tablespoon rum

Steps:

Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
Bake 8-10 minutes or until set. Cool 5 minute.
To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon 3 cups of the mixture onto crust; spread evenly.
To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
Spoon over mixture in pan.
Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
Turn oven off; open oven door at least 4 inches.
Let cheesecake remain in oven for 30 minutes.
Cool in pan on cooling rack for 30 minutes.
Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
Remove from heat, and stir in the evaporated milk.
Let cool, and stir in the rum.
Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
Top individual slices with warm sauce and whipped cream if desired.
Store cheesecake in the refrigerator.

More about "pumpkin tart with carmel rum raisin sauce food"

PUMPKIN CARAMEL TART - SWEET SAURA

ウェブ 2020年10月18日 Pumpkin Caramel Tart Yield 1 9-inch tart Pie Dough Flour ¾ cup Butter 5 Tbsp., Cold Brown Sugar 1 tsp Salt ¼ tsp Ice …
From sweetsaura.com
レビュー数 2
推定読み取り時間 5 分
対象人数 12

Place flour, brown sugar, and salt in a food processor. Add in cold butter and process for 20 seconds. While processing, drop in 1 Tbsp. of ice water, then process for 20 seconds longer. Drop in the last Tbsp. of ice water and process until the dough resembles wet crumbles. Turn dough out onto a clean worksurface. Form dough into a disk, wrap with plastic and chill for a minimum of 30 minutes before using.
Lightly spray a 9-inch tart pan and place onto a sheet tray. Rollout dough onto a floured worksurface. Roll onto a rolling pin then off onto the tart pan. Press into the edges and sides. Use a pairing knife to cut the edges to the tart pan and discard the scraps. Chill sheet tray with tart pan until ready to bake.
To prepare the filling, heat sugar and water in a small sauce pan on high heat. Cook down until sugar has caramelized and turned an amber color. Turn heat off and slowly and carefully drizzle in cream. Cream will bubble up rapidly so be careful. If caramel hardens then just turn the heat back on until all caramel has dissolved. Remove from heat and let it cool for 10 minutes in the pot. Meanwhile, whisk pumpkin puree, brown sugar, flour, cinnamon and ginger together in a large bowl. Drizzle caramel into pumpkin and whisk until smooth. Whisk in eggs. Set filling aside.
Preheat oven to 375 degrees Fahrenheit. Place parchment over the dough and fill with dried rice or beans. Blind bake tart shell for 15 minutes. Remove weights and pour in pumpkin caramel filling. Reduce heat to 350 degrees Fahrenheit and bake for another 25-30 minutes, or until the filling is set and does not jiggle.

Pumpkin Tart With Carmel Rum Raisin Sauce Food

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE

I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.

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