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Apple Pumpkin Spice Cake with Butter Rum Glaze
Recipe by anonymous
How About Them Apples
Amanda Mason is a genius in the kitchen and such a fun blogger to follow along. If you haven't been to her blog, Recipes Worth Repeating. Apple Pumpkin Spice Cake with Butter Rum Glaze look so yum, and Amanda's amazing photography always gets my mouth watering (Photo Credit: Amanda Mason). I love this time of year because apples and pumpkin are both in season and both are my favorite things to bake with. Note: The Rum Glaze is totally optional. Honestly I prefer the cake without it, but figured I'd include it for all you Rum fans out there.

  1. Heat oven to 350.
  2. Combine all cake ingredients in a bowl.
  3. Turn your mixer on low for 30 seconds, then turn the speed up to medium high and mix for 3 minutes.
  4. Pour your batter into the bundt cake mold.
  5. Cook for 55-60 minutes, until done. (I test with a toothpick for doneness)
  6. Heat the unsalted butter in a pan until melted (Rum Glaze)
  7. Add to bowl, Stir in the powdered sugar and spiced rum (Rum Glaze)
  8. Stir in the water and stir until the consistency is of a thick syrup (Rum Glaze)
  9. Pour on top of the bundt cake and serve (Rum Glaze)
  • Carnation Evaporated Milk (1 can) x 13 ounce
  • Vinegar x 1 tablespoon
  • Gluten Free Flour x 2 1/2 cup
  • Sugar x 1 cup
  • Apples (chopped and peeled) x 1/2 cup
  • Pumpkin Puree (can) x 1/2
  • Packed Brown Sugar x 3/4 cup
  • shortening x 2/3 cup
  • Baking soda x 1 teaspoon
  • Baking powder x 1 teaspoon
  • Salt x 1 teaspoon
  • Ground cinnamon x 3/4 teaspoon
  • all spice x 3/4 teaspoon
  • Ground cloves x 1/2 teaspoon
  • Ground nutmeg x 1/2 teaspoon
  • Vanilla x 1/2 teaspoon
  • Eggs x 3
  • unsalted butter (Rum Glaze) x 1/3 cup
  • Powder sugar (Rum Glaze) x 1 cup
  • Bacardi Spiced Rum (Rum Glaze) x 1 1/2 cup
  • Hot Water x 2 tablespoon

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