Pumpkin Rum Cake/Bread
**This recipe was originally shared by Retta Cooper. All credit and thanks go to her.**
Note: Photo borrowed from the internet.
2 pkg(16 oz./each) pound cake mix
1 can(s)(16 oz.) pumpkin
1 1/2 tsppumpkin pie spice
1 corange juice
1inch cinnamon stick
How to Make Pumpkin Rum Cake/Bread
- For 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.
- For 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.
- Note: This is the original recipe, but I think I would omit the cinnamon stick and use a spiced rum instead.