Tasty Tuesday: Pumpkin Pecan Rum Cake

A few years ago, I got a little magazine in the mail from Nestle. It had some seasonal recipes and gift ideas in. I loved it. Maybe it was because the Internet had not quite become the storehouse of recipes that it now contains, or maybe because all of the recipes I made from it were excellent. Either way, I still have ands till use it. One of my favorites from the book is the Pumpkin Pecan Rum Cake. It's moist, it's spicy, it's fragrant, it's just about everything you could ask for from a pumpkin dessert.

You can find the recipe for it online by clicking here.

Now, I pretty much follow the recipe, except I generally roast and purée my own pumpkin (a great how to on this is online here). I do find that it does make a difference, but canned pumpkin is also quite delicious. For this recipe, I used two cups of purée.

I also tend to make my own pumpkin pie spice. For this particular recipe, I used a tablespoon of cinnamon, a scant teaspoon each of ginger, nutmeg and cardamom. You have to be careful with the cardamom, if you aren't used to the flavor, it can be pretty intense. Also, this time, instead of using water and rum for the liquids in the glaze, I used some apple cider. It was surprisingly delicious, I will definitely be using that trick again.

What about you? What kind of tasty things have you been making lately?

Comments

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