Pumpkin Rum Cake Recipe

Pumpkin Rum Cake  picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Pound cake mix32 Ounce (2 16 Ounce Packages)
 Canned pumpkin16 Ounce (1 Can)
 Pumpkin pie spice1 1⁄2 Teaspoon
 Sugar1 Cup (16 tbs)
 Orange juice1 Cup (16 tbs)
 Cinnamon2 Inch
 Rum1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4585 Calories from Fat 339

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6342.7 mg264.3%

Total Carbohydrates 1009 g336.3%

Dietary Fiber 17.9 g71.8%

Sugars 615.1 g

Protein 49 g99%

Vitamin A 1422.8% Vitamin C 241.7%

Calcium 110% Iron 49.3%

*Based on a 2000 Calorie diet

Directions

Combine cake mixes and prepare together according to package directions, except decrease water to a total of 2/3 cup.
Stir in pumpkin and pie spice.
Turn into well greased and floured 10 inch fluted tube pan.
Bake at 325° till cake tests done, about 1 hour and 20 minutes.
Cool in pan 10 minutes.
Remove to wire rack and cool 20 minutes more.
Place on serving plate.
Using long tined fork or skewer, punch holes in top of cake at 1 inch intervals.
In saucepan prepare syrup by combining sugar, orange juice, and cinnamon.
Bring to boiling.
Remove cinnamon; stir in rum.
Spoon syrup very slowly over cake, a small amount at a time, allowing cake to absorb syrup.
Spoon any syrup that runs onto plate back over cake.
Chill till serving time.

Comments

Anonymous

Anonymous says :

this is the *exact* recipe my mom had handwritten in her cookbook. Considering she's been dead for 22 years and probably didn't make it at all in the 80's, I'd say this recipe has got to be about 40 years old! Where did it come from?
Posted on: 20 February 2010 - 8:12pm
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