Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

80 mins (prep 20, cooking 60)
18 ingredients
10-12 servings
Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

Categories:  seasonal , kosher , equipment , <-4-hours , brunch , eggs~dairy , time-to-make , holiday , easy , small-appliance , cakes , oven , fall , inexpensive , squash , mixer , vegetable , dessert ,
Share on Newzsocial



Serving Size (185.4 g)
Servings 10
Amount per Serving
Calories 724.61 Calories from Fat 199.8
% Daily Value *
Total Fat 22.2g 341.52%
Saturated Fat 7.7g 384.83%
Trans Fat 0.29g %
Cholesterol 19.08mg 63.59%
Sodium 682.99mg 284.58%
Total Carbohydrate 129.28g 430.94%
Dietary Fiber 2.55 g 101.9%
Sugars 92.07 g %
Protein 5.28g 105.67%
Vitamin A 861.09IU% Vitamin C 1.2mg%
Calcium 128.8mg% Iron 2.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated orange zest, large eggs, pumpkin puree, half-and-half cream, dark rum