pumpkin rum cake/bread
(1 rating)
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I was going through an old cookbook from the Oregon Cancer Society that my great aunt gave me years ago, looking for something different to make, and ran across this. I love pumpkin and this sounds amazing. I haven't seen anything like this on here, so I thought I would share. I'll be trying this one for the holidays! If you beat me to it, let me know what you think. **This recipe was originally shared by Retta Cooper. All credit and thanks go to her.**
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
1 Hr 20 Min
Ingredients For pumpkin rum cake/bread
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2 pkg(16 oz./each) pound cake mix
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1 can(16 oz.) pumpkin
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1 1/2 tsppumpkin pie spice
- FOR GLAZE:
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1 csugar
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1 corange juice
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1inch cinnamon stick
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1/4 crum
How To Make pumpkin rum cake/bread
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1For cake: Prepare cake mixes according to directions, but reduce water to a total of 2/3 cup. Add pumpkin and spice; mix well. Prepare a 10-inch fluted tube pan by greasing and flouring well. Pour cake mixture into pan. Bake at 325 degrees for 1 hour 20 minutes. Allow to cool in pan for 10 minutes. Turn out onto serving plate. Using a long-tined fork or skewer, punch holes in the top of the cake at 1 inch intervals.
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2For glaze: In saucepan, bring sugar, orange juice and cinnamon stick to a boil, then remove from heat. Remove the cinnamon stick and stir in the rum. Spoon glaze slowly over the cake, a small amount at a time, allowing it be absorbed before adding more, until all glaze is used.
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3Note: This is the original recipe, but I think I would omit the cinnamon stick and use a spiced rum instead.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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