Ree Drummond's Pumpkin Rum Cake | The Pioneer Woman | Food Network

pumpkin rum cake with maple whipped cream it starts with three cups of flour and two cups of sugar and then just a fourth a teaspoon of salt and that's it for the dry i'll just give it a little stir okay that's all mixed together so that's the dry ingredients now i'll get started on the wet i've got half a cup of buttermilk and i'll add two eggs and two teaspoons of baking soda now i'll add two teaspoons of vanilla hey i just measured vanilla for the first time in about seven years i usually just splash it in there it's thanksgiving it's a special occasion and then half a teaspoon of maple extract and then i'll just use a fork to whisk up the eggs i love thanksgiving anyway but having a little friendsgiving celebration on the side just adds to how much i love thanksgiving it's just great to get together with girlfriends every now and then now i'm going to move over to the stove i have a saucepan with two sticks of salted butter and i'm going to add a can of pumpkin puree this is probably my favorite shortcut thanksgiving ingredient now i want to add to that pumpkiny flavor so i'm going to add a couple of teaspoons of pumpkin pie spice how good is this going to be and i'll give this a stir while it starts to heat up i think friendsgivings are so much fun because you can have a little bit of fun with what you make you don't have to stick to the traditional thanksgiving dishes if you don't want to okay that's all whisked together so i've got a pot of water it's just about to boil and i'm going to measure three quarters of a cup and pour it into the sauce pan so we really have two wet ingredients going on the buttermilk mixture and the pumpkin mixture rum cakes always remind me of my mother-in-law nan she made a rum cake around the holidays every year that was the best thing i had ever tasted when she first made it for me i have never gotten that cake out of my mind so delicious okay the pumpkin mixture is nice and smooth and very hot so i'm gonna turn off the heat and i'll put all of this together to make the cake batter the first thing i like to do is pour in the pumpkin mixture so i'll grab the buttermilk mixture you just want to keep folding until you no longer see any hint of the flour now i've got a regular bundt pan and i greased and floured it just to make sure that the cake doesn't stick all right so now that the batter is in the pan the action moves to the oven baking first the cake goes into a 350 degree oven for 45 minutes then i'll check that it's done by inserting a skewer in the center yep that's good then i'll take it out and cool it on the counter in the pan if you think this pumpkin cake looks good now just wait till you see it when it's doused in a delicious rum syrup that's what i'm gonna make now i've got two sticks of salted butter and i just melted them and i'm adding a cup of sugar and i'll add just a couple of tablespoons of water the rum comes later first i'm going to make the syrup which is really easy to make i'll stir this around okay now i'm going to raise the heat and this needs to cook for about three minutes to thicken so i'll see you on the other side okay the syrup has been boiling away so i'm turning the heat off before i add the most important ingredient a whole cup of rum this is actually spiced rum and you want to pour it in slowly so that syrup mixture doesn't get too too angry you don't want to add the rum before the syrup cooks because a lot of that goodness would cook off and you really want to have this pack a real rum punch and then just a teaspoon of vanilla all right the rum syrup is ready so now i'll get the cake ready first thing i'll do is turn the cake out onto a rack and i hope it came out ooh it sounds promising get the rack down and take a look uh that's when you're glad you have thoroughly greased and floured the pan so i've got a wooden skewer and i want the cake to be able to really soak up a lot of this syrup so i'm just going all around the cake just to give that rum syrup plenty of places to go to okay that looks great now this is a cool trick rather than try to pour the syrup on the cake while it's on the rack i'm going to pour half of the syrup into the bundt pan give or take and then guessed it i'm going to put the cake back into the pan just want to make sure i line up the grooves and then oh my gosh that syrup is just completely enveloping the cake now we can't forget about the bottom of the cake so you want to do the same thing with the wooden skewer and then the rest of the syrup gets poured on top okay now the cake needs to soak up the rum and that's gonna take an hour now aside from actually eating the cake turning it out onto the cake stand is the best part so i'll turn it over and hopefully all of that syrup has been soaked into the cake you can't imagine how sticky and delicious this is my friends are gonna love me this year i cut everyone a generous slice i mean it's thanksgiving after all then it was all about the cream which is just a cup of heavy cream whipped with a teaspoon of maple syrup and i finished it with a sprinkle of pumpkin pie spice for some thanksgiving magic you

Channel: Food Network

Views: 103,184

Keywords: food network, food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, the pioneer woman, pioneer woman, ree drummond, cooking at home, home cooking, farm, dinner party, comfort food, pumpkin, rum, cake, dessert, pumpkin recipes, thanksgiving, holiday, party, fall, autumn, kids, family, thanksgiving dessert, dessert ideas, fall desserts, pumpkin cake, maple, whipped cream

Id: OSp4iIXQ8pU

Length: 6min 52sec (412 seconds)

Published: Fri Nov 13 2020