With Cream Cheese Glaze & Candied Pecan Crumble.


Pumpkin Spice Rum Cake
3 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 tsp salt
1/2 cup buttermilk
2 tsp baking powder
2 tsp vanilla
1 tsp mollasses
1 lb butter
4 eggs
2 cups pumpkin puree
2 tsp pumpkin spice
3/4 cup black rum

Cream Cheese Glaze
4 oz cream cheese
2/3 tbsps black rum
1/4 cup melted butter
3/4 cup icing sugar
1 tsp vanilla

Candied Pecan Crumble
8 oz pecans
1/2 cup white sugar
1/2 cup brown sugar

Pumpkin Spice Rum Cake:
Preheat oven to 350°F. Cream together butter and sugars (white & brown) in a mixing bowl until smooth (about 5 minutes). In a separate bowl sift the flour and combine all other dry ingredients. Add eggs two by two to the cream and butter mixture and mix until it comes together. Add pumpkin purée, black rum, molasses and buttermilk. Mix together for one minute. Add dry ingredients and fold in. Spray a large Bundt cake pan and pour mixture into it. Bake at 350°F for 35 – 40 minutes until done.
Remove cake from pan and place on cooling rack.

Cream Cheese Glaze:
Whisk together all ingredients until it has a smooth silky consistency. Pour on top of the cake.

Candied Pecan Crumble:
Toss pecans in sugars (white & brown) and bake at 350°F for 7 – 10 minutes. Heat a medium size pot and place pecans in. Stir until sugar caramelized & coats the pecans. Remove from heat and cool.