courtesy Priceless Desserts
Cake:
12 tablespoons unsalted butter
3 cups sugar
2 eggs
4 egg yolks
1 15-ounce can pumpkin
5 tablespoons heavy cream
1 tablespoon honey
1 tablespoon vanilla extract
1 tablespoon dark rum
2 3/4 cups flour
1/4 cup turbinado sugar
1 tablespoon baking powder
1 3/4 teaspoons ground cloves
1/2 teaspoon salt
1/8 teaspoon allspice
Glaze:
1/2 cup powdered sugar
3 tablespoons maple syrup
1/2 cup chopped pecans
Preheat oven to 325 degrees.
Cake: Cream butter and sugar together. Add eggs and egg yolks. In a separate bowl, combine pumpkin, heavy cream, honey, vanilla, and dark rum. In a third bowl, combine flour, turbinado sugar, baking powder, ground cloves, salt and allspice.
Alternate combining wet and dry ingredients, each in thirds, to the creamed mixture.
Prepare Bundt pan by spraying with non-stick baking spray. Pour batter into pan.
Bake for 55 to 60 minutes or until cake is golden brown. Cool completely.
Glaze: Mix glaze ingredients together in a small bowl. Transfer cake to plate and drizzle with glaze.
