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Makes A 9 or 10” Bundt Cake (Approximately 12 – 16 servings)
A really good bundt cake. My Dad loved spice cakes of any kind, so we always baked a spice cake for his birthday. I guess it’s genetic! Always popular when I made it for work, usually for a corporate luncheon around the end of October. Back in the day, I used my own cooked pumpkin!
2 cups unbleached flour (you can use some wholewheat flour if you wish)
1 tsp. each baking powder, baking soda & grated lemon peel
½ tsp. salt
½ cup brown sugar
2 tsp. cinnamon
1 tsp. allspice
½ cup chopped walnuts
½ cup butter, room temperature
1 cup sugar
¾ cup sour cream
1 cup tinned pumpkin (not pumpkin pie filling)**
1 tsp. vanilla
Rum glaze (recipe follows)
Preheat the oven to 350 F
Spray a bundt pan with non-stick cooking/baking spray. Whisk together flour, baking powder, soda, lemon peel & salt; set aside. Stir together brown sugar, cinnamon; allspice & walnuts; set aside. In a large bowl, using an electric mixer, cream butter & sugar until fluffy. Beat in eggs 1 at a time until mixture is very light. On low speed, stir in flour mixture, alternately, with sour cream & pumpkin, in 3 batches. Stir in the vanilla. Spoon about ¼ of the batter into the bottom of the prepared pan; sprinkle with 1/4 of the brown sugar mixture. Repeat layers twice, using half the remaining batter & half remaining sugar mixture. Bake in the middle of the oven until a tester inserted halfway between the tube & side of pan comes out clean, approximately 40 – 60 minutes. Cool cake on a rack for 10 minutes, then invert onto the rack. (Don’t worry if some of the topping falls off). While cake is still warm drizzle with the rum glaze.
Whisk together 1 ½ cups icing sugar, 2 Tbsp. dark rum & 1 Tbsp. water until smooth and of drizzling consistency (sort of like unwhipped cream). Add more water if necessary to achieve the right consistency. Drizzle glaze over cake with a spoon.
**If you would like to make your own pumpkin puree, please to to Making Pumpkin Puree.