Sunday, November 30, 2014

Libby’s Pumpkin Rum Cake

A moist, delicious cake with a lovely tasty rum glaze. The best I ever had.

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 sweet butter softened
1 Cup dark brown sugar
1 Cup granulated sugar
4 Eggs
1 (15 Ounce) can Libby's canned pumpkin
1 Teaspoon vanilla

Butter Rum Glaze

1/4 Cup butter
1/2 Cup white or brown sugar
2 Tablespoons water
2 -3 Tablespoons dark rum

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 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.

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