Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
- 2 tablespoons grated orange zest (can use more or less)
- 3 large eggs
- 2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
- 1 (16 ounce) can pumpkin puree
- 3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
- 1/4 cup milk or 1/4 cup half-and-half cream
- 1/4 cup dark rum
- 1 1/2 cups raisins
- BUTTER RUM GLAZE:
- 1/4 cup butter
- 2 tablespoons butter
- 3 tablespoons rum
- 3/4 cup sugar
- 3 tablespoons water
Directions
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Set oven to 350 degrees.
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Set oven rack to second-lowest position.
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Generously grease a Bundt pan.
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In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
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In a large bowl, beat eggs until light and fluffy (about 5 minutes).
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Beat in sugar until well blended.
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Beat in pumpkin and melted butter until combined.
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In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
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Stir in raisins.
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Transfer the batter to prepared Bundt pan.
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Bake for about 55-60 minutes, or until cake tests done.
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Cool completely before glazing.
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To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
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Boil the mixture for about 3 minutes, stirring/whisking constantly.
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Remove from heat and cool slightly.
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Drizzle over cooled cake.