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