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The only ones I can find online only have, like, three teaspoons, of rum. Phhhht.. That's for sissies.

After the great success of the chocolate rasberry rum cake (from right here on BN) I have it in my head that I want to make a pumpkin version. Has anyone ever made on in real life even?

Ok I found this by combining 1 cake recipe that used 1/2 cup rum, and then a different recipe that had 1/2 cup rum in the frosting...maybe it'll work

1 (18.25 ounce) box yellow cake mix
1 (4 ounce) box vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup light rum
1/2 cup butter
1/2 cup walnuts
1 cup canned pumpkin

Preheat oven to 325 degrees F. Grease a Bundt pan.

Mix all the ingredients except walnuts on high speed of electric mixer for
two minutes.

Put walnuts in the bottom of the prepared Bundt pan. Pour cake batter over
the walnuts. Bake for 40 to 60 minutes.



Rum Butter Glaze: Combine in heavy sauce pan, 1/2 cup Darigold butter, 1/2 cup sugar and 1/4 cup water; bring to boil over medium-high heat and cook, stirring constantly. Remove from heat and add 1/2 cup rum.* Cool to warm before pouring over cake.

*1 teaspoon rum extract and 1/2 cup water may be substituted for rum.
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I would just make a pumpkin spice cake and then pour a half spiced rum/half simple syrup mix over the top.

Maybe with a layer of cheesecake batter in the cake. I've had good results playing with this one (I don't think I used the recipe for the cake though). http://allrecipes.com/Recipe/Pumpkin-Cr ... etail.aspx

This is very similar to Mommar's recipe. Substitute the oil with pumpkin and use a spice cake mix. I would cut the lime juice by 1/4 cup too and add a little more pumpkin. I know someone who made this. They used rum extract. That was a mistake. Other than that it was very good.

Nellie & Joe's Recipes from the Keys

Key Lime Rum Cake
Cake
1 cup chopped pecans
1 yellow cake mix
1 small package instant vanilla pudding
4 eggs
½ cup Nellie & Joe's Key West Lime Juice
½ cup vegetable oil
½ cup dark rum (or non-alcoholic artificial rum flavoring)

Glaze
¼ pound butter
¼ cup Nellie & Joe's Key West Lime Juice
1 cup granulated sugar
½ cup dark rum (or non-alcoholic artificial rum flavoring)
Sprinkle well-greased bundt pan with chopped nuts. Mix all remaining ingredients on medium speed for 4 minutes, pour over nuts and bake in bundt pan at 325° for 1 hour.

Glaze
Boil ingredients for 5 minutes, remove from heat and add rum.

Remove cake from oven and while still in pan poke holes around cake with a skewer. Pour 1/3 of glaze slowly over warm cake, allow to absorb and repeat using another 1/3 of glaze. Allow cake to cook. Invert and remove from pan. Just prior to serving, warm remaining glaze and drizzle over nut side of cake.

Ahhh...good suggestions! And many thanks! My logic is that there's just GOT be a way to combine the things I like with liquor!

I make a killer "spirited pumpkin cheesecake" with cognac......

FinnsU.P. wrote:I make a killer "spirited pumpkin cheesecake" with cognac......

OOOOOO!!! (she said with drool coming from her mouth)....share the recipe?????

phjrsaunt wrote:

FinnsU.P. wrote:I make a killer "spirited pumpkin cheesecake" with cognac......

OOOOOO!!! (she said with drool coming from her mouth)....share the recipe?????

Sure, Auntie! THis isn't a "quick & easy" cheesecake, but worth every minute of work!

Spirited Pumpkin Cheesecake (Makes 8 to 10 servings)
Pecan Crust (recipe follows)
2 1/2 lbs. cream cheese, room temp.
1/4 cup cognac or brandy
3/4 cup pureed cooked pumpkin
1 1/2 cups packed light brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground mace
3 large eggs, room temp.
2 large egg yolks, room temp.
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1. Prepare Pecan Crust.
2. Place oven rack in center of oven; heat to 350 degrees.
3. Cut cream cheese into 1" cubes; place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Continue beating while slowly adding cognac. Add pumpkin and blend well. Continue beating while very slowly adding brown and granulated sugars, scraping down sides of bowl as needed; beat until smooth. Add spices to taste; blend well.
4. Beat whole eggs with the yolks in small bowl at medium speed until blended. Add eggs, about 1/4 cup at a time, to cheese mixture, beating well and scraping down sides of bowl after each addition.
5. Pour batter into baked cooled Pecan Crust; spread to smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8 inces, 30 minutes.
6. Transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temp.
7. Remove sides of pan. Refrigerate cake uncovered overnight or at least 8 hours. Cover cake loosely with plastic wrap; refrigerate until serving time.

Pecan Crust
1 tablespoon butter, at room temp.
1 1/4 cups finely chopped pecans
1/4 cup fine dry bread crumbs
2 tablespoons sugar
2 tablespoons butter, melted, cooled to room temp.


(Next window)

1. Place oven rack in center of oven; heat to 350 degrees. Coat bottom and sides of 9-inch springform pan evenly with unmelted butter; reserve.
2. Mix pecans, bread crumbs and sugar in medium bowl. Drizzle melted butter over pecan mixture. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
3. Press pecan mixture evenly on sides and bottom of reserved pan taking special care to seal seams betwseen the bottom and sides of pan. Trim top of crust even with top rim of pan to make a smooth edge. Refrigerate 5 minutes. Bake until crust is slightly dry, 8 to 10 minutes. Cool on wire rack to room temp before filling, about 30 minutes.

Good luck and hope you enjoy!

Oh my! Yummy McYUM!!!

phjrsaunt wrote:Oh my! Yummy McYUM!!!

It really is and it really is worth the time too.