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Pumpkin Spice Rum Cake


Hour Detroit - November, 2014

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  • 1/4 C Earth balance margarine
  • 1/4 C sunflower or canola oil
  • 1 1/3 C pure raw cane sugar
  • 3 T Ener-G baking powder mixed with 6 T warm water
  • 1 C canned pumpkin
  • 2/3 C almond milk
  • 1/3 C dark rum
  • 1 t pure vanilla extract
  • 1 t salt
  • 1 3/4 C unbleached pastry flour, sifted with baking powder and baking soda
  • 2 t baking powder, sifted with flour
  • 1 t baking soda, sifted with flour
  • 1 t ground cinnamon
  • 1/2 t powdered ginger
  • 1/4 t nutmeg
  • 1/4 t coriander



Step 1

Preheat the oven to 350 degrees. Mix margarine, oil, sugar, egg replacer, pumpkin, almond milk, rum, vanilla, and salt in large mixing bowl. Add spices to dry ingredients. Mix wet and dry ingredients with a wire whisk, and then pour batter into prepared 9 x 13 pan.

Bake at 350 degrees for 35 minutes, or until toothpick comes out clean. Top with sweet and sour pecan pieces, and either whipped cream or sour cream frosting.


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