Spiced Rum Pumpkin Bundt

Cake:

2 sticks unsalted butter

2 c. sugar

4 eggs

2 c. pumpkin puree, canned or homemade

1/3 c. spiced rum

3 c. flour

1 t. baking powder

1 t. salt

1 t. cinnamon

1 t. pumpkin pie spice


Glaze:

3 T. unsalted butter, melted

3 T. spiced rum

1 1/2 c. powdered sugar

lge. pinch of salt


Treat a bundt pan liberally with baking spray.  Set aside.


Cream the butter and sugar in the large bowl of a stand mixer, fitted with the paddle attachment. When mixture is pale and stiff, add the eggs, one at a time, beating well after each.  Beat on high speed for 2 minutes.


In a small bowl combine the pumpkin puree and rum.  In a large bowl combine the flour, baking powder, salt and spices. Mix in the flour mixture alternated with the pumpkin mixture on low speed until combined, starting and ending with the flour mixture.  


Spoon the batter into the prepared bundt pan and bake in a preheated 350* oven for 60-75 minutes, until a skewer inserted in the middle of the cake removes cleanly.  Remove from oven and cool, in the pan, on a wire rack for 10 minutes before turning the cake onto the wire rack to cool completely.


When cake is cooled, melt the butter in a 2 c. measuring cup by placing it in the microwave on high for 15-20 seconds.  Remove when melted and allow to cool.  Add the powdered sugar, salt and rum to the butter and stir until smooth.  Pour from measuring cup onto the cake.