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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) 3 1/2 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground allspice 1/4 tsp. ground nutmeg 1/2 tsp. ground cloves 1 cup butter, room temperature 1 1/4 cups sugar 1/2 cup brown sugar 4 large eggs 1 2/3 cup canned pumpkin puree 1/2 cup sour cream 1/4 cup molasses 2 tbsp. dark rum 1 1/2 cups chopped pecans powdered sugar Directions Preheat oven to 350 degrees. Butter and flour the inside of a tube pan. Stir together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg and cloves in a medium bowl. Beat together butter and both sugars in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. Beat in pumpkin puree, sour cream, molasses and rum. Add the flour mixture and pecans. Mix until well blended. Pour the batter into the prepared pan. Bake about 75 minutes until a toothpick comes out clean. Transfer pan to a rack and cool cake 15 minutes. Invert pan onto the rack to release cake. Cool cake completely. Sift powdered sugar over the top of the cake just before serving. Serves 10 to 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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