Pumpkin Rum Cake

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Serving size: 1 of 26
Calories 349, total fat 20 G., saturated fats 11 G., proteins 3 G., carbohydrates 37 G., fiber 1 G., cholesterol 65 mg, sodium 248 mg, sugar 24 G.

This moist pumpkin cake, soaked in rum syrup, fills the house with its aroma and festive spirit. To make it, you'll need a round cake pan with a hole in the center. The batter is made with pumpkin puree, butter, and sour milk, making the cake already soft and moist, and once soaked in the syrup, it becomes absolutely delicious. The spiced rum syrup, combined with pumpkin pie spice, imparts a charming, warming aroma to the cake. Allow it to soak completely, and serve each slice with maple whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

3 cups all-purpose flour, plus extra for dusting the pan
2 tbsp. sugar
1/4 teaspoon coarse salt
0.5 cups of sour milk or kefir
2 teaspoons of baking soda
2 tsp vanilla extract
0.5 tsp maple extract
2 large eggs
220 g salted butter
2 cups pumpkin puree
2 tsp pumpkin pie spice + extra for filing
3/4 cup boiling water

Rum syrup

220 g salted butter
1 cup of sugar
1 cup spiced rum
1 tsp vanilla extract
Maple whipped cream (see recipe below), for serving

Maple Whipped Cream

1 cup heavy cream
1 teaspoon maple syrup
Special equipment: 10-cup muffin tin with a hole in the center

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, sour milk, kefir, vanilla extract, maple syrup, eggs, butter, pumpkin puree, pumpkin pie spice, rum, cream

Cooking the dish according to the recipe:

Cupcake:

Preheat oven to 350°F (175°C). Grease and flour a 10-cup muffin tin with a vent in the center. Shake off any excess flour.
In a large bowl, combine flour, sugar, and salt and set aside. In a separate bowl, combine buttermilk, baking soda, vanilla and maple extracts, and eggs.

In a medium saucepan, melt the butter over medium heat. Add the pumpkin puree and stir until smooth. Then add boiling water and stir until the mixture is smooth.
Pour the pumpkin mixture into the flour mixture and stir until the flour is just incorporated. Slowly add the liquid mixture and knead into a dough. Pour the cake batter into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 45 minutes.
Rum syrup:

Meanwhile, melt the butter, sugar, and 2 tablespoons of water in a large saucepan over medium heat; bring to a boil; simmer for 3-4 minutes. Turn off the heat. Slowly and carefully pour in the rum, stirring constantly. Then add the vanilla extract.
Remove the cake from the oven and let it cool in the pan for 10-12 minutes. Carefully invert the cake onto a wire rack set over the baking sheet. Prick the top and sides of the cake with a wooden skewer.
Pour half the syrup into the bottom of the pan. Carefully return the cake to the pan. Using the same skewer, pierce the bottom of the cake. Pour the remaining syrup over the cake and around the sides. Let the cake cool completely and soak in the syrup, about 1 hour.
Once the cake has cooled, invert it onto a serving platter. Slice and serve each slice with a dollop of maple whipped cream and a sprinkle of pumpkin pie spice.
Maple Whipped Cream:

In the bowl of a stand mixer fitted with a whisk attachment, combine the cream and maple syrup. Beat on medium speed until soft peaks form, 2-3 minutes. Refrigerate until ready to serve.