Has anyone made the Pumpkin-Spice Bundt Cake?

[Linda in MO]

Has anyone made the Pumpkin-Spice Bundt Cake that funnybone posted? I was thinking of making this today. It looks really good! Thanks!

* Exported from MasterCook *

Pumpkin-Spice Bundt Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Oct '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh or canned pumpkin purée
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup stick margarine -- softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Preheat oven to 350º. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.

Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350º for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.

Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.

Serving Size: 1 slice

Source:
"Cooking Light, October 1997, p.130"
Copyright:
"© Cooking Light"

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Per serving: 250 Calories (kcal); 6g Total Fat; (21% calories from fat); 4g Protein; 45g Carbohydrate; trace Cholesterol; 283mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

[kirkbyky]

That looks good--I'll think I'll make it too.

Kyle

[funnybone]

I plan on making it next week. I want to make those buns first, which I will start on in a couple of hours.

[JillC]

I have a CL recipe for a pumkin spice bundt cake (but don't know if that's actually the name of it) that is super easy to make and always gets raves....but this one isn't it. Mine's from 95 (I think), has three whole eggs, a whole can of pumpkin and no rum or milk. Just your usual throw the dry ingredients together, throw the wet ingredients together and combine kind of cake--don't even need a mixer.
It's kind of weird that CL would have two such similar recipes only a couple of years apart, although I've noticed that with other recipes.
If anyone is interested in the cake I'm talking about, let me know and I'll post the recipe. I just made it a few days ago so I know exactly where the recipe is.
Jill

[funnybone]

Jill, I tried to find your recipe in CL MC, but I had no luck.

[ashleenicole]

While the DH watches football later this evening, I thought I might make this! But, I don't have any rum on hand. Any suggestions for a substitution?

Thanks!

[funnybone]

From www.foodsubs.com

It appears you have some alternatives.

dark rum = Jamaican rum
Notes: Dark rum has a strong molasses flavor, and it's much heavier than white or amber rums. It's used to make Planter's Punch, but many people like to drink the expensive stuff neat. The best dark rum is made in Jamaica, but Martinique, Cuba, and Haiti are also important producers. Myers is a popular brand. Substitutes: demerara rum (stronger flavor) OR amber rum (milder flavor) OR whiskey See also: rum

rum
Notes: Rum is a key ingredient in many chilled drinks, like daiquiris, piña coladas, and Planter's punch. It's used in the kitchen, too, especially in cakes or fruit-based desserts. Rum is distilled from sugar cane, and most of it comes from cane-producing Caribbean countries. Its character varies according to its color. White rums are relatively dry and light, and commonly used in mixed drinks. The amber rums from Puerto Rico, Trinidad, and the Virgin Islands are heavier and more flavorful. The dark rums from Jamaica and Haiti are heavier still, and have a pronounced molasses flavor. Demerara rums are the darkest and heaviest of all. There also are aromatic rums that are flavored with fruits and spices. Substitutes: brandy OR 1 tablespoon rum extract + 1/2 cup apple juice OR 1 tablespoon rum extract + 1/2 cup water OR Bourbon OR sherry OR gin OR orange liqueur OR orange juice OR pineapple juice OR vodka (flavorless)

[ashleenicole]

Thanks for the info, Funnybone. I think I'll use bourbon and see how it turns out.

[funnybone]

I'm finally going to make this this weekend. Just wondering if anyone else got around to it first, and any thoughts.

[Donnalee]

Jill C.,

Would you please post the recipe for your pumpkin spice cake? Thanks.

[Varaile]

I made this tonight for company!

My thoughts: tasty, but not as spicy as the title of the recipe would have lead me to believe; I thought it would have a more pronouced cinnamon or nutmeg type flavor. I liked the consistancy, a little heavier than a regular cake. DH, sister and brother all liked it.

I have to admit that I did screw up a few things. I forgot to buy applesauce so I subsituted some canola oil , and I didn't have a full 1/2 cup of softened butter. I also managed to mess up the glaze, but used it anyway.

On the whole the recipe went together very easily, baked up beautifully and looked great. I would serve this one again, changing only the glaze to a straight powdered sugar icing rather than using brown sugar. Just my personal tastes.

[Marcie]

...but I used cooked and pureed yellow squash instead of pumpkin. (My neighbor gave me a bat-sized squash and I had to do SOMEthing with it.) According to my notes, it turned out great.

[Peeps]

I made this last night and it was fantabulous! It didn't even need the icing so I skipped that bit all together. I cut the butter down by half to 1/4 cup (a whole stick of butter?!!) and increased the apple sauce by 1/4 cup. I also think I upped the pumpkin a bit - I just threw in a whole 15 oz. can which I think is more like 1 3/4 cups? I only used a fraction of the nutmeg - I'm not a big fan - and it was still wonderfully cinnamon-spicey. Next time I'll probably use pumpkin pie spice in place of the nutmeg. But came out great - nice and moist and tasty.
Very good, thanks for posting!

[Binny]

Made this for Bosses' Day. My co-workers aren't big icing fans, so this fit the bill. Cake was eaten. I believe it could have used some more spice, perhaps ground cloves or pumpkin pie spice. Next time, I'll add something to give it a little more flavor.

[funnybone]

I'm FINALLY planning on making this later today. DH was away last week and will be away again next week, so I have to sneak it in soon!!!

I just may add some Penzey's Pumpkin Pie Spice to it as Binny recommended with the other spices. I think I will go with 1 tsp. There can NEVER be enough spice in cake!

Oh, and I think I will add some raisins as DH LOVES them.

[funnybone]

I just took it out of the oven and am waiting to take it out of the pan. It sure smells great!!!! I have decided to glaze it. I also added the 1 cup raisins and 1 tsp pumpkin pie spice, as I mentioned. Will report probably tomorrow, as we don't plan to having it until later tonight with coffee.

[funnybone]

YOU HAVE TO TRY THIS ONE - IT IS GREAT!!

The texture was wonderful, it was moist, and really tasty. We really enjoyed it. The glaze was really good too. It wasn't overly sweet, but was just a little extra sweetness that went well with the cake. I would make it again, but I think I would do it in loaf pans next time. We already ate close to half of it - lol!

[mariakj]

This cake is so yummy! I acually have one in the oven right now and my house smells great. My inlaws are coming in to town tonight and I'm going to knock their socks off with it.

[Peggy]

I finally made this cake last night for a friend's birthday. It was delicious! My only complaint is that the icing was very thick and didn't drizzle well onto the cake. Perhaps decreasing the powdered sugar or slightly increasing the milk might help a bit. A definate repeater!

Peggy

[Peeps]

I see I was raving about this in my earlier post but I thought I should add that this cake also freezes great. I cut up slices, wrapped them in plastic wrap and froze them (I didn't use any icing, it didn't need it!) and then just took a piece out of the freezer in the morning to take to work and by lunch time it would be perfectly defrosted, nice and moist, and made a great snack. Thanks for resurfacing this thread, I'll have to make it again since I've depleted the freezer!

[Peggy]

Peeps,

Thanks for the freezing tip! I will have to do the same.

Peggy

[Linda in MO]

I finally got around to making this. I had some pumpkin leftover from CL's pumpkin waffles. I only had about 3/4 of a cup though, so I cut the recipe in half and baked it in an 8 inch round pan. I baked it for about 35 minutes or so. I added extra cinnamon and used fresh grated nutmeg (for the first time ever) and also added some ginger, cloves, and allspice. Also, I used unsalted butter instead of margarine and homemade spiced apple butter instead of applesauce. Oh, and I didn't have brown sugar for the glaze so I just used granulated sugar. I would like to try it with the brown sugar though.

[funnybone]

Linda, thanks for reminding me again of this recipe. I plan on making it again, but in 2 loaf pans instead - maybe 4 mini. The bundt size is just too large for DH and I. Well, it's not that we couldn't eat it all, but we really shouldn't.

[shoyski]

I too, finally got around to making this. It was a nice change from heavy, chocolatey-type desserts. DH asked for more glaze but I think the cake is fine on it's own, as others have mentioned. I think the texture and moistness are what wins me over, besides how easy it is to make.

[lisas3575]

Finally made this out of my to-try pile from 2003 and I was underwhelmed. I found it bland and the texture was... odd to me. It was moist, but too dense I think. I thought it would be like pound cake texture, and it isn't. Perhaps I didn't cook it long enough. We'll probably have another couple of slices and toss the rest. Bummer.