Holiday Pumpkin Cake with Rum-Cream Cheese Glaze Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Sep. 28, 2008
I feel bad to be rating a recipe so low but there are some pretty big problems with this one. First, please be aware that the recipe calls for self-rising flour, not all-purpose. I did not notice this until after mixing it all together and realizing there was no baking powder or baking soda in the recipe! I managed to mix in a tsp. of baking powder at the end before baking but ideally it should be added with the dry ingredients. I believe 3 cups of pumpkin puree is too much. All I had on hand was a 15 oz. can and it was plenty. Also, there is no baking time indicated! It just says to bake it till done. I baked mine till a toothpick came out clean (approx. 55-60 min.) but the texture towards the middle of the cake was a little too dense and almost undercooked so I think it could have used a bit more time in the oven or maybe that is just the texture of this cake. I really wanted to like it for a Fall recipe but it needs some fine tuning.
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Reviewed: Feb. 18, 2008
I made the Rum - Cream Cheese Glaze to pour over a spice cake. It was wonderful and very easy to make. Thank you! I will try it with the pumpkin cake next time.
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9 users found this review helpful

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Photo by netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 4, 2008
My family loved this cake. I like recipes specifically for my Bundt cake pan because a little dusting of powdered sugar dusting will do when you want to cut back on calories or just lighten it up. The glaze is delicious if you want to go all the way. This is now a permanent part of my holiday recipe collection because it is so easy to take to the bake sale or holiday dinner. When I take this cake out I make sure to substitute orange extract, dried or fresh orange peel, OR vanilla extract for the rum.
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21 users found this review helpful

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