Normally, I despise raisins. They’re not quite sweet enough to be pleasant, not quite soft enough to be tender, and yet somehow not hard enough to be crunchy. They’re a filler ingredient that I typically resolutely cannot get behind, with the case of a single exception, and that is when they’re drowned in rum. Something about the warm rich flavors of a spiced rum combined with the tannic fruitiness of the otherwise lowly raisin creates the pinnacle of comfort in flavor-form. But I do have some constraints about the rum-raisin combination. Constraint #1—the raisins must be cooked in the rum so that they absorb it and become soft and juicy little rum-bombs. And constraint #2—a bit of brown sugar and spices need to be added to sweeten it up a bit and add a caramel note to the mixture. This boozy marriage of rum and raisin makes up the filling for this pumpkin bundt cake, and the flavor as a whole is pretty much autumn concentrated into cake-form.
And if you couldn’t already tell from the above—I’m firmly on the side of booze in sweets. There’s just some magical extra depth of flavor that they impart to baked goods (especially warm-flavored ones like rum or bourbon) that nothing else can quite match. And if you’re thinking “ummmm it’s probably the alcohol”—that isn’t really the case once something is baked. Because alcohol evaporates at such a much lower temperature than water, the vast majority of the actual alcohol itself evaporates out of the cake while it’s in the piping hot oven. And this wonderful chemical reaction leaves you with all the wonderful flavor of liquors like rum, but without the burn. Knowing this, I put a generous amount of rum both in the pumpkin bundt cake batter and in the rum raisin filling. So overall it’s a pretty darn good bundt cake.
As far as getting the cake out of the actual pan—I live by these tips from King Arthur Flour. They, along with my go-to cooking spray I use exclusively with my bundt pans, keeps my cakes coming out unharmed every time. I also have an oldie-but-goodie Pumpkin Maple Bourbon Bread Pudding recipe here from ye ol’ archives, if you’re fully on the pumpkin train. I wish you the best of luck with your bundt cake endeavors, my friend, and wish you a lovely start to your November!
Pumpkin Bundt Cake with Rum Raisin Filling
Rum Raisin Filling
- 3/4 cup raisins chopped
- 1/2 cup spiced rum
- 1/3 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
Pumpkin Bundt Cake
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 1/4 cups canned pumpkin puree
- 3/4 cup buttermilk room temperature
- 1/2 cup sour cream room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup golden rum
- 1/2 cup unsalted butter at room temperature
- 1 1/4 cups granulated sugar
- 4 eggs room temperature
- 1 cup powdered sugar
- 2-3 tablespoons buttermilk
- 1 teaspoon vanilla extract
Rum Raisin Filling
- Heat the raisins and rum in a spall saucepan over medium heat and bring to a boil. Reduce heat to low and simmer until the raisins have absorbed most of the liquid and have softened, about 6 to 8 minutes. Remove from heat and allow to cool to room temperature. Once cooled, mix with the brown sugar, cinnamon, and salt and set aside.
Pumpkin Bundt Cake
- Preheat the oven to 350 degree Fahrenheit. In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside. In another small bowl, whisk together the pumpkin puree, buttermilk sour cream, and vanilla extract until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar at medium high speed until smooth, scraping down the sides of the bowl as-needed. Add the eggs one at a time, making sure the egg is incorporated before adding the next one. Reduce the speed to low, and alternate between adding the dry ingredients and the wet ingredients in three separate increments until they are all just combined. Add the rum and stir to incorporate.
- Pour 1/3 of the batter into a 10-cup capacity bundt pan sprayed with cooking oil. Drag a spoon in the center of the ring to make a trench in the center of the batter that goes around the bundt. Sprinkle half of the rum raisin filling into the trench, then top with 1/3 of the batter and repeat the process with the remaining half of the rum raisin filling. Top with the remaining 1/3 of the batter. Bake in the oven until a toothpick inserted into the cake comes out relatively clean, about 60 minutes.
Whisk together the ingredients in a medium bowl until combined and lump-free. Drizzle over the cooled bundt cake and serve.
Siempre en esta línea de lo RÚSTICO, lo ARTESANAL, lo ARTÍSTICO…
Me encanta tu BUND-CAKE.
Awww thank you so very much Conxita!!! 🙂
Superb recipe! Very easily made and easy to sub when you’re missing ingredients! Lemon in cashew milk, mayo for sour cream,I was short on raisins so a golden variety mix worked well and some pecans because…nuts! It’s a great start for holiday baking! We even had some snow flurries! Thank you so much!
That’s so fantastic!!! I’m so glad that you liked it and that the subs worked out well for you my friend! Wishing you the best holiday season ahead 😀
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