Spiced Pumpkin Rum Baba Cake
This decadent Spiced Pumpkin Rum Baba Cake is a festive twist on the classic French rum baba. Infused with warm spices and rich pumpkin flavor, this moist cake rises to perfection, creating a delightful centerpiece for your Thanksgiving dessert table. Each slice is soaked in a luscious rum and orange juice syrup that adds a depth of flavor while echoing the holiday spirit. Perfect for gatherings, this cake is sure to impress your guests with its unique combination of fragrant spices and the indulgent kick of rum.
12
Servings
242
Calories
12
Ingredients
Ingredients
butter
to grease pan (softened)
flour
to dust pan (all-purpose)
canned pumpkin
1 cup (pureed)
eggs
3 (large)
butter
6 tablespoons (melted)
milk
1/3 cup (whole or 2%)
pumpkin pie spice
1 teaspoon (ground)
poundcake mix
1 (20 ounce) package (dry)
sugar
6 tablespoons (granulated)
orange juice
1/2 cup (freshly squeezed)
cinnamon
1/2 tablespoon (ground)
rum
1/4 cup (dark or spiced)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Generously grease a bundt pan with butter and dust it with flour, making sure to knock out any excess flour.
3
In a large mixing bowl, combine the canned pumpkin, eggs, melted butter, milk, and pumpkin pie spice. Using a hand mixer or stand mixer on low speed, blend the ingredients until well combined.
4
Gradually add the poundcake mix to the pumpkin mixture, then increase the mixer speed to medium. Mix for about 3 minutes, scraping down the sides as necessary, until the batter is smooth and creamy.
5
Pour the batter into the prepared bundt pan, spreading it evenly.
6
Bake in the preheated oven for approximately 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for another 20 minutes.
8
In a saucepan over medium heat, combine the sugar and orange juice. Stir constantly until the sugar fully dissolves and the mixture reaches a gentle boil.
9
Remove the saucepan from the heat and stir in the rum and cinnamon, mixing well.
10
While the cake is still warm, baste it generously with the warm rum and orange syrup, allowing it to soak for maximum flavor.
Nutrition Information
13
Fat
33
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Spiced Pumpkin Rum Baba Cake?
It is a festive twist on the classic French rum baba, featuring rich pumpkin flavor and warm spices, soaked in a rum and orange juice syrup.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the baking temperature for this cake?
The cake should be baked at 325°F (160°C).
How long does the cake need to bake?
It takes approximately 60 minutes in the oven.
What type of pumpkin should I use?
You should use 1 cup of pureed canned pumpkin.
What kind of rum is recommended for the syrup?
Dark or spiced rum is recommended for the best flavor profile.
How many calories are in one serving?
Each serving contains 242 calories.
What type of pan is required for this recipe?
A standard bundt pan is required for this cake.
How should I prepare the bundt pan?
Generously grease it with butter and dust it with all-purpose flour, knocking out any excess.
What ingredients are in the rum syrup?
The syrup consists of sugar, freshly squeezed orange juice, dark or spiced rum, and ground cinnamon.
How long should the cake cool before being removed from the pan?
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Should the cake be warm when adding the syrup?
Yes, you should baste the cake with the warm syrup while the cake is still warm for maximum absorption.
What is the base mix for this cake?
The recipe uses one 20-ounce package of dry poundcake mix.
How much fat is in a slice of this cake?
There are 13 grams of fat per serving.
How much protein does this cake provide?
Each serving contains 2.5 grams of protein.
What spices are used in the batter?
The batter uses pumpkin pie spice, while the syrup uses ground cinnamon.
Can I use any type of milk?
The recipe suggests using 1/3 cup of whole or 2% milk.
How do I know if the cake is fully cooked?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
How long should I mix the batter?
After adding the poundcake mix, blend on medium speed for about 3 minutes until smooth.
What is the total carbohydrate count per serving?
Each serving contains 33 grams of carbohydrates.
Is fresh orange juice necessary?
While freshly squeezed is recommended, you can use any orange juice available.
How many eggs are needed?
You will need 3 large eggs.
What is the consistency of the batter?
The batter should be smooth and creamy after 3 minutes of mixing.
Can I make this cake for Thanksgiving?
Yes, the flavors of pumpkin and spice make it an ideal centerpiece for a Thanksgiving dessert table.
How much butter is needed for the batter?
You will need 6 tablespoons of melted butter for the batter.
Do I need to boil the syrup?
The sugar and orange juice should reach a gentle boil before adding the rum and cinnamon.
What should I do after the sugar dissolves in the syrup?
Once the sugar dissolves and the mixture boils, remove it from the heat before stirring in the rum.
How much pumpkin pie spice is used?
The recipe calls for 1 teaspoon of ground pumpkin pie spice.
What is the total cooling time before basting?
The cake cools for 10 minutes in the pan and 20 minutes on a rack, totaling 30 minutes before basting.
How much sugar is in the syrup?
The syrup requires 6 tablespoons of granulated sugar.