Pumpkin Rum Cake
A moist and warmly spiced pumpkin rum cake with a tender crumb and rich autumn flavor, perfect for fall gatherings or cozy desserts.
Equipment
- Bundt pan
- Mixing bowls
- Hand mixer
- cooling rack
Ingredients
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup dark rum or spiced rum
- 1 teaspoon vanilla extract
- 1/2 cup sour cream room temperature
Instructions
- Preheat the oven to 350 F and generously grease a bundt pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the pumpkin puree, rum, vanilla, and sour cream.
- Stir the dry ingredients into the wet mixture just until combined.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean.
Notes
- Nutrition is approximate and will vary by ingredients and glaze.
- For a stronger rum flavor, add a light rum glaze after baking.
- Store covered at room temperature for 3 days or refrigerate longer.