Pumpkin Rum Baba Baba Au Rhum Thanksgiving Cake
Elevate your Thanksgiving dessert table with the show-stopping Pumpkin Rum Baba Baba Au Rhum, a festive twist on the classic French dessert. This moist and airy cake is infused with seasonal flavors like cinnamon, nutmeg, and ginger, perfectly balanced with the richness of pumpkin puree. Baked to golden perfection, it's soaked in a luscious dark rum syrup that ensures every bite is bursting with flavor. Topped with whipped cream and candied pecans or walnuts, this indulgent treat adds elegance and warmth to your holiday celebration. Whether served as a centerpiece dessert or enjoyed with coffee, this Pumpkin Rum Baba is a must-have for anyone seeking a sophisticated yet comforting Thanksgiving dessert. Keywords: Pumpkin Rum Baba, Thanksgiving dessert, Baba Au Rhum, holiday cake, festive dessert, pumpkin spice cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.25 cup Milk
- 0.25 cup Unsalted butter (melted)
- 1 packet Dried active yeast
- 3 Large eggs
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground ginger
- 0.5 tsp Salt
- 1 cup Dark rum
- 1 cup Water
- 0.5 cup Brown sugar
- 1 tsp Vanilla extract
- 1 cup Whipped cream (optional, for serving)
- 0.5 cup Candied pecans or walnuts (optional, for topping)
Instructions
In a small saucepan, warm the milk (not too hot) and stir in the packet of yeast. Allow it to sit for 5-10 minutes until it bubbles and activates.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk the eggs, melted butter, and pumpkin puree together until smooth. Add the activated yeast mixture to this wet mixture, and whisk until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft, sticky dough forms.
Knead the dough gently on a floured surface until it's smooth but still slightly sticky. Form the dough into a ball.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Preheat your oven to 350°F (175°C). Grease a Bundt pan or individual baba molds.
Once the dough has risen, punch it down and transfer it to the prepared mold(s). Cover again and let it rise for another 30 minutes.
Bake the dough in the preheated oven for 25-30 minutes if using individual molds or 35-40 minutes for a Bundt pan, until golden brown and firm to the touch.
While the cake is baking, prepare the rum syrup. In a saucepan, combine the water, brown sugar, and vanilla extract. Heat until the sugar dissolves, then stir in the dark rum. Let the syrup cool slightly.
Once the cake is done, allow it to cool slightly before removing it from the pan. Place the cake(s) on a wire rack set over a baking sheet.
Slowly spoon or brush the rum syrup over the cake(s) until fully absorbed, allowing it to soak in gradually.
Serve the cake slightly warm or at room temperature, topped with whipped cream and candied pecans or walnuts if desired.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 47.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 220 mg | 5% | |
*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.
