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Pumpkin Rum Cake Recipe


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     Pumpkin Rum Cake

Category   Desserts - Breads
Sub Category   None

3 C flour
2 C sugar
1/4 tsp kosher salt
1/2 C buttermilk
2 tsp baking soda
2 tsp vanilla
1/2 tsp maple extract
2 large eggs
2 sticks salted butter
cinnamon cloves and nutmeg to taste
3/4 C boiling water
Rum syrup
2 stick salted butter
1 C sugar
1 C spiced rum
1 tsp vanilla

Heat oven to 350. Grease and flour a 10 C bundt pan. Stir together flour, sugar, and salt in a large bowl and set aside. Whisk together the buttermilk, baking soda,vanilla, maple extract and eggs in a separate bowl. Set aside
In a med saucepan over medium heat, melt the butter. Stir in the pumpkin puree and the spices until well combined. Add the boiling water and whisk until the mixture is smooth.
Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester comes out clean about 50-55 minutes
Meanwhile make the rum sauce by combining the butter, sugar and 2 tbl water. Bring to boil and cook for 3-4 min. Turn off the heat and slowly and carefully pour in the rum while stirring and stir in the vanilla. Set aside. Remove the cake from oven and cool 10 min in pan. Carefully invert the cake onto a rack over a baking sheet. Poke the cake all over with a skewer. Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup about 1 hour. Invert on a platter. I made a confection sugar and maple syrup icing to decorate top. Delicious!!

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