This deliciously moist cake has tons of pumpkin and spice flavor with a hint of dark rum for the ultimate Fall flavor combination! You can leave out the rum if you want to make this for anyone underage and it is still just as delicious!

Prep Time: 30 Minutes

Bake Time: 45 Minutes

Total Time: 2.5 Hours

Serves 10-12 people

Ingredients:
1 ½ Cups (339g) Unsalted Butter, Softened

1 Cup (200g) Granulated Sugar

1 Cup (200g) Light Brown Sugar

4 Large Eggs, Room Temp

1 Tbs (13g) Vanilla Extract

2/3 Cup (170g) Pumpkin Puree

3 Cups (450g) Cake Flour (or 2 ½ Cups plus 2 Tbs All Purpose with 6 Tbs Cornstarch added)

2 Tsp (8g) Baking Powder

¾ Tsp (3g) Baking Soda

1 Tsp (4g) Kosher Salt

1 ½ Tsp (6g) Cinnamon

1 Tsp (4g) Ginger

¾ Tsp (3g) Nutmeg

½ Tsp (2g) Cloves

2/3 Cup (160mL) Buttermilk

For the Soak:

1 Cup (240mL) Dark Rum

For the Glaze:

3 Cups (390g) Icing Sugar

5 Tbs (70mL) Maple Syrup

2 Tbs (30mL) Dark Rum (use milk if you don’t want to use rum)

Directions:

1.     Liberally grease a 12 cup Bundt pan by brushing it with softened butter, tapping flour around the pan to coat, the tapping out the excess flour. Preheat your oven to 350 Degrees F (180C).

2.     In a bowl, whisk the cake flour, baking soda and powder, salt, and spices together until well combined and set aside.

3.     In a separate large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar together for 2 minutes, then add the eggs one at a time.

4.     Add the vanilla, pumpkin, and buttermilk and mix until combined, then add the dry mixture and mix on a low speed until just combined. Make sure you scrape the bowl with a spatula to make sure everything is mixed.

5.     Pour the batter into the prepared pan and wiggle the pan, then tap it on the counter a few times to get out any air pockets. Bake for 45-50 minutes, until a skewer inserted all the way to the bottom of the pan comes out clean.

6.     Let the cake cool in the pan for 15 minutes. Poke holes all over with a skewer. Slowly pour the dark rum all over the cake, giving it a minute to soak in while its’s still in the pan.

7.     Turn the cake out onto a cooling rack and let cool completely, then make the glaze by whisking the icing sugar, syrup and rum until smooth. The glaze is thick.

8.     Spoon the glaze evenly over the cake, it’ll drip slowly. Top with a dusting of nutmeg.

-Store covered with plastic wrap at room temperature for up to 3 days.