Brown Butter Pumpkin Rum CakeBrown Butter Pumpkin Rum Cake

Brown Butter Pumpkin Rum Cake

5 from 1 reviews
Brown Butter Pumpkin Rum Cake
 
Prep time
Cook time
Total time
 
This is a delicious adult variation on one of my favorite cakes ever: this tender, moist, incredible brown butter pumpkin cake! The butter rum glaze over top takes it to a whole new level. Don't forget the spiked whipped cream.
Author:
Serves: 9-12
Ingredients
Cake Ingredients:
  • 3/4 cup butter
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pureed pumpkin
  • 2 1/8 cups all-purpose flour (1/8 cup is 2 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Whipped Cream Ingredients:
  • 1 cup whipping cream
  • 4 tablespoons powdered sugar
  • 2 tablespoons spiced rum
Rum Glaze Ingredients:
  • 1/4 cup butter
  • 1/8 cup water
  • 1/2 cup sugar
  • 1/4 cup spiced rum
Instructions
  1. Preheat the oven to 350 degrees F and grease an 8-inch square baking pan (I also place a greased sheet of parchment in the bottom for extra assurance.)
  2. Brown the butter and bloom the spices: Heat the butter in a saucepan over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices (cinnamon, nutmeg, ginger, allspice) and continue to cook, stirring constantly, 15 seconds. Pour the butter into a large bowl and allow it to cool.
  3. Once the butter has cooled, whisk in the vegetable oil, sugars, vanilla extract, eggs, and the pumpkin. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk these into your wet ingredients to combine. Pour the batter into the prepared baking pan and smooth out the top. Bake for 28-32 minutes or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Remove the cake to a cooling rack and use a fork to poke holes all over the surface.
  4. Make the whipped cream: Beat the whipping cream, powdered sugar, and rum together to stiff peaks.
  5. Make the glaze: In a saucepan, bring butter, water, and sugar to a boil over medium heat and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum carefully (mixture will bubble up). Pour over the top of the warm cake and allow to soak in as the cake cools. Cut and serve the cake with a dollop of freshly whipped cream.

 

5 Comments on Brown Butter Pumpkin Rum Cake

  1. Heather
    November 15, 2016 at 10:09 am (4 months ago)

    it seems as our entire nations need to see this reminder today 🙂

    Reply
  2. Beth (OMG! Yummy)
    November 15, 2016 at 10:33 am (4 months ago)

    Thank you for the delightful approach to reminding us what’s important. Seems some people need to go back to school!

    Reply
  3. Sasha
    November 20, 2016 at 11:56 am (4 months ago)

    Can you serve it the next day and if so do I leave it out at room temperature? How is the glaze the next day? Taking itvto a potluck this week 🙂

    Reply
    • Julie Ruble
      November 20, 2016 at 4:33 pm (4 months ago)

      Hi Sasha! This will be a big hit at a potluck! 🙂 I refrigerated mine just because of the butter rum glaze. While the cake is good reheated, there’s no question the texture is better before refrigeration. If I were taking it to a potluck, here’s what I’d do: I’d bake the cake, cool it, and leave it covered at room temperature over night. About 1-1.5 hours before the potluck, I’d make the butter rum glaze and soak the cake, and whip up the spiked whipped cream. Hope that is helpful!

      Reply
      • Sasha
        November 21, 2016 at 1:02 am (4 months ago)

        That sounds perfect – I have just enough time to do it as you suggest.

        Reply

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