Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
• 2 tablespoons grated orange zest (can use more or less)
• 3 large eggs
• 2 1/4 cups sugar (can use a couple of tablespoons more for a sweeter taste)
• 1 (16 ounce) can pumpkin puree
• 3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
• 1/4 cup milk or 1/4 cup half-and-half cream
• 1/4 cup dark rum
• 1 1/2 cups raisins
• 1/4 cup butter
• 2 tablespoons butter
• 3 tablespoons rum
• 3/4 cup sugar
• 3 tablespoons water

Recipe

• 1 set oven to 350 degrees.
• 2 set oven rack to second-lowest position.
• 3 generously grease a bundt pan.
• 4 in a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
• 5 in a large bowl, beat eggs until light and fluffy (about 5 minutes).
• 6 beat in sugar until well blended.
• 7 beat in pumpkin and melted butter until combined.
• 8 in a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
• 9 stir in raisins.
• 10 transfer the batter to prepared bundt pan.
• 11 bake for about 55-60 minutes, or until cake tests done.
• 12 cool completely before glazing.
• 13 to make glaze: combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
• 14 boil the mixture for about 3 minutes, stirring/whisking constantly.
• 15 remove from heat and cool slightly.
• 16 drizzle over cooled cake.