This is one terrific Bundt cake! My Dad loved spice cakes of any kind, so we always baked a spice cake for his birthday. It was always popular when I made it at work, usually for a corporate luncheon around the end of October. Back in the day, I used my own cooked pumpkin and you can if you like just make sure it’s well drained (see below).
Makes A 9 or 10” Bundt Cake (Approximately 12 – 16 servings)
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 and salt; set aside. Stir together brown sugar, cinnamon; allspice and walnuts; set aside. In a large bowl, using an electric mixer, cream butter with 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 and pumpkin, in 3 batches. Stir in the vanilla. Sprinkle about ¼ of the cinnamon-sugar into the bottom of the prepared pan; top with about 1/3rd of the batter, making an indentation around the middle of the batter…looks nice but not completely necessary. Sprinkle with the remaining cinnamon-sugar. Spoon the remaining batter over and smooth until level. Bake in the middle of the oven until a tester inserted halfway between the tube and 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 and 1 Tbsp. water until smooth and of drizzling consistency, ort of like unwhipped cream. Add more water and rum if necessary to achieve the right consistency. Drizzle glaze over cake with a spoon.
Helpful link to Making Pumpkin Puree.