Email to Stella      

Thanksgiving: Pumpkin Cake w/Buttered Rum Glaze

Source of Recipe

Imperial Sugar


List of Ingredients

1C Sweet Butter
2 C Imperial Sugar or Dixie Crystals dark brown sugar
2 C pumpkin puree
4 eggs
2-1/4 C flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1/4 C sour cream
1 C chopped nuts (walnuts or pecans)



Recipe

Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan. Cream the butter with the brown sugar. Beat in the pumpkin puree and then add the eggs one at a time, whipping each one in well before adding the next. In a separate bowl, sift dry ingredients and the sour cream alternately to the pumpkin mixture. Stir in 1/2 of the nuts and pour or spoon the batter into the prepared tube pan. Bake for one hour and 5 minutes, or until a cake tester (or toothpick) inserted in the center of the cake comes out clean. Let the cake cool at room temperature for 10 minutes before unmolding it. Sprinkle the remaining chopped nuts over the top, and pour the warm glaze over it. Allow cake to stand another half hour before slicing and serving.

---Buttered Rum Glaze---

4 Tbsp. butter
6 Tbsp. Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar
2 Tbsp. Imperial Sugar or Dixie Crystals dark brown sugar
4 Tbsp. dark rum
2 Tbsp orange juice
2 Tbsp. heavy cream

Melt the butter in a small saucepan. Add the granulated and brown sugar, stir well, then add the rum, orange juice and cream. Bring to a boil, then reduce heat and cook for 5 minutes. Remove from heat and set aside to cool slightly. Pour over cake while still warm.