While pumpkin desserts are all the rage for Thanksgiving, I’m not a big fan of the flavor, so I leave those recipes for others. Spiced Rum cake is much more to my liking. I made this one with spiced rum in the cake batter topped with my favorite cream cheese, pecan frosting.
I would love to give credit for this cake recipe to someone, but it’s one I’ve had for years and I do not know where it originated. I’m going to guess that it came from a cooking magazine from the 80’s because that’s where I got lots of recipes way back the pre-internet days!
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon all spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup spiced rum (I use Captain Morgans)
3/4 cup butter (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs (3 if they are small)
Preheat the oven to 350 degrees.
Prepare bundt pan with Wilton’s Cake Release or use butter and flour.
Whisk flour, cinnamon, all spice, baking soda, baking powder and salt together in a large bowl.
In a separate bowl, mix milk and rum together. Stir until combined.
Cream butter and sugars together on medium in large mixing bowl until fluffy.
Add eggs, one at a time, beating after each egg.
Add ½ of the rum and milk mixture to bowl.
Add ½ of dry mixture to bowl.
Mix on medium until combined.
Add remaining rum and milk, followed by remaining dry mixture and beat on medium until well blended.
Pour batter into prepared pan, leveling it off.
Bake for 40 to 45 minutes.
The cake should pull away from the sides of the pan when done.
Remove from oven and allow to cool for 10 minutes.
Allow to cool completely before frosting.
I placed the cake on a cake circle and then transferred it to a glass cake plate before frosting.
Cream Cheese Frosting
1 8oz package of cream cheese, softened
1/2 cup of butter, softened
1 tsp vanilla extract
4-6 cups of powdered sugar
1 cup chopped pecans
Cream butter and cream cheese together.
Add sugar, 1/2 cup at a time, mixing on medium until well blended
This is the same frosting I use for my red velvet cake. It’s delicious!
Before adding the chopped pecans, I gave it a crumb coat of frosting.
This makes a moist cake and the frosting adds just the right flavor combination.
What do you think? Do you prefer rum cake with a glaze or frosting?
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