Happy Hallowe'en, everyone, and how about some Pumpkin Bundt Cake with a Rum-Brown-Sugar Glaze?
Pumpkin Bundt Cake
3 1/4 cups all-purpose flour
3 tsp baking powder
2 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups fresh or canned pumpkin puree (a one-pound can)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup (1 stick) butter or soy-free margarine
2 tsp vanilla extract
3 Tbsp dark or light brown sugar
1 Tbsp (or more, it's up to you)
1 tsp milk (skim is fine)
3 Tbsp confectioner's sugar
1. Preheat oven to 350F. Coat a 12-cup Bundt pan with soy-free cooking spray or brush with melted butter and coat with flour.
2. Combine dry ingredients, from flour through salt, in a bowl (or sift together onto a piece f waxed paper). Combine pumpkin with applesauce.
3. Cream sugar and butter or margarine together in the large bowl of a mixer. Add eggs and vanilla, and beat some more. Add flour mixture alternately with pumpkin-applesauce mixture, beginning and ending with flour. Mix again for 1-2 minutes until everything looks combined.
4. Pour (or spoon, it's kind of thick) into your greased pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then remove cake to a rack.
6. While the cake is cooling, make the glaze.
7. Glaze: Combine brown sugar, rum, and mild in a small pan. Cook over low heat until the brown sugar is dissolved. Remove from heat and add the confectioner's sugar, stirring with a wooden spoon or a small whisk. Spoon over the warm cake and let run down the sides. (Note: if you want a stronger rum flavor, brush some rum over the top and sides of the cake before you drizzle on the glaze.)
8. Serves 12-16
Note: Sometimes I use a 6-cup Bundt pan and a 8"x4" loaf pan, and freeze the loaf for later. Bake the smaller cakes 35-40 minutes.
Soy-free margarine, if you use margarine instead of butter; soy-free cooking spray if you decide to grease the pan with spray.