This pumpkin bundt cake is topped with a rum and butter glaze. The nutmeg, ginger and allspice give this cake a wonderful pumpkin pie flavor.
This pumpkin bundt cake is topped with a rum and butter glaze. The nutmeg, ginger and allspice give this cake a wonderful pumpkin pie flavor.
1 cup light brown sugar
1-1/2 tsp ground nutmeg
4 eggs
1/2 tsp ground allspice
1 (15 oz can pumpkin
1/2 tsp ground ginger
3 cups all-purpose flour
1/2 cup chopped pecans
3 tsp cinnamon
1 tsp Clabber Girl Baking Powder
1-1/4 cups shortening
1 tsp Clabber Girl Baking Soda
1-1/4 cups sugar
1 tsp salt
In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, Clabber Girl Baking powder, baking soda, salt, nutmeg, allspice and ginger. Add dry ingredients to the creamed mixture just until incorporated. Stir in pecans. Pour batter into a greased and floured 10-inch fluted tube pan. Bake at 350 F for 60-65 minutes or until toothpick inserted near the middle of the cake comes out clean. Cool for 10 minutes on a wire rack before removing from pan. In a sauce pan, combine sugar and Clabber Girl Corn Starch. Gradually stir in water. Bring to a boil over medium heat. Cook and stir for two minutes or until thickened. Remove from heat; stir in butter and rum extract. Serve warm with cake.
1 cup light brown sugar
1-1/2 tsp ground nutmeg
4 eggs
1/2 tsp ground allspice
1 (15 oz can pumpkin
1/2 tsp ground ginger
3 cups all-purpose flour
1/2 cup chopped pecans
3 tsp cinnamon
1 tsp Clabber Girl Baking Powder
1-1/4 cups shortening
1 tsp Clabber Girl Baking Soda
1-1/4 cups sugar
1 tsp salt
In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, Clabber Girl Baking powder, baking soda, salt, nutmeg, allspice and ginger. Add dry ingredients to the creamed mixture just until incorporated. Stir in pecans. Pour batter into a greased and floured 10-inch fluted tube pan. Bake at 350 F for 60-65 minutes or until toothpick inserted near the middle of the cake comes out clean. Cool for 10 minutes on a wire rack before removing from pan. In a sauce pan, combine sugar and Clabber Girl Corn Starch. Gradually stir in water. Bring to a boil over medium heat. Cook and stir for two minutes or until thickened. Remove from heat; stir in butter and rum extract. Serve warm with cake.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.