Ingredients and Weight:
For the Cake: * 1 (15 ounce) can pumpkin purée * 1 cup unsalted butter, softened * 2 cups granulated sugar * 2 large eggs * 2 cups all-purpose flour * 2 teaspoons baking soda * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 1 teaspoon ground cloves
For the Rum Glaze: * 1/2 cup dark rum * 3/4 cup powdered sugar * 2 tablespoons milk
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. 3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin purée. Beat until just combined. 5. Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the cake cool for 10 minutes before inverting it onto a wire rack to cool completely.
For the Rum Glaze: 1. In a small bowl, whisk together the rum, powdered sugar, and milk until smooth. 2. Pour the glaze over the cooled cake and let it set for at least 30 minutes before serving.
Nutritional Information:
Per Serving (1/8 of cake): * Calories: 450 * Fat: 20g * Saturated Fat: 10g * Cholesterol: 100mg * Sodium: 200mg * Carbohydrates: 60g * Dietary Fiber: 3g * Sugar: 40g * Protein: 5g
Dish Characteristics:
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Special Precautions and Tips: