Heat oven to 350. Grease and flour a 10 C bundt
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.
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