PUMPKIN RUM BABA (BABA AU RHUM) (THANKSGIVING CAKE)
Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum.
Provided by littleturtle
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Generously grease a bundt pan and dust with flour, knocking out excess.
- In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
- Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
- Pour batter into prepared pan; bake until golden (1 hour).
- Cool in pan for 10 minutes, then on rack for 20 minutes.
- In a saucepan, combine sugar and orange juice.
- Heat until sugar dissolves, stirring constantly, and mixture boils.
- Stir in rum and cinnamon, and remove from heat.
- Baste cake with sauce.
Nutrition Facts : Calories 146, Fat 8.8, SaturatedFat 5.1, Cholesterol 82.9, Sodium 133.5, Carbohydrate 11.7, Fiber 0.9, Sugar 9.5, Protein 2.6
PUMPKIN RUM CAKE
I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious.
Provided by Alaska Katie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325. Grease 12 cup bundt pan.
- Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
- Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
- Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
- While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
- Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
- Cool completely.
Nutrition Facts : Calories 495.3, Fat 21.3, SaturatedFat 12.8, Cholesterol 112.8, Sodium 688, Carbohydrate 70.7, Fiber 2.3, Sugar 44.2, Protein 6
SIMPLE PUMPKIN CUPCAKES
These cupcakes are so simple to make, yet so yummy!
Provided by Origin
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
- Beat cake mix, egg whites, water, oil, cinnamon, and cloves together in a bowl using a electric mixer on low speed until batter is slightly mixed, about 10 seconds. Add pumpkin puree to batter and beat batter until smooth, 2 to 3 minutes. Fill cupcake liners 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22 minutes. Cool cupcakes in the muffin cups for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 17.9 g, Fat 4.6 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 200.1 mg, Sugar 12.1 g
SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE
This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!
Provided by MBDONOVAN
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
- Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
- While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g
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