Pumpkin Raisin Rum Bundt Cake with Butter Rum Glaze
Indulge in the warm, spiced flavors of autumn with this Pumpkin Raisin Rum Bundt Cake, crowned with a luscious Butter Rum Glaze. Perfectly moist and packed with cozy fall spices like cinnamon and nutmeg, this show-stopping dessert features plump, rum-soaked raisins that add a boozy twist to every bite. The cake’s tender crumb is balanced by the rich, buttery glaze infused with dark rum, creating a luxurious finish that’s as inviting as it is decadent. Whether you’re hosting a holiday gathering or simply craving a festive treat, this cake is guaranteed to impress. Easy to prepare yet undeniably elegant, it's the perfect centerpiece for your seasonal baking adventures.
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Recipe Information
Ingredients
- 1 cup Raisins
- 0.5 cup Dark rum
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Packed light brown sugar
- 4 Large eggs
- 1.5 teaspoons Pure vanilla extract
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 0.75 cup Whole milk
- 1.5 cups Powdered sugar (for glaze)
- 4 tablespoons Unsalted butter (for glaze)
- 3 tablespoons Heavy cream (for glaze)
- 2 tablespoons Dark rum (for glaze)
- 1 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly with butter or nonstick spray. Lightly dust the pan with flour and set it aside.
In a small bowl, combine the raisins and 1/2 cup dark rum. Let the raisins soak for at least 15 minutes to plump up while you prepare the batter.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the canned pumpkin puree until fully incorporated.
On low speed, alternate adding the dry ingredients in three parts and the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Drain the raisins, reserving the soaking liquid, and fold the raisins into the batter gently.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the rack to cool completely.
To make the glaze, melt 4 tablespoons of butter in a small saucepan over medium heat. Whisk in the powdered sugar, heavy cream, dark rum, and vanilla extract until smooth and glossy.
Drizzle the butter rum glaze over the cooled cake, letting it drip down the sides.
Let the glaze set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
6977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1468 mg | 489% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 986.6 g | 359% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 705.6 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 747 mg | 57% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2792 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
