Sweet Asspiced Rum-pkin Cake Recipe
Rum glazed pumpkin cake, Parlour’s vanilla ice cream, tatin-style apples + pears, white chocolate-pumpkin seed bark.
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Ingredients
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Cake
Glaze
Tatin-style Apples and Pears
White Chocolate-Pumpkin Seed Bark
For Serving
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until well combined.
- 5
Bake the Cake
Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
Glaze Preparation
- 6
Make the Glaze
In a small saucepan, combine dark rum, brown sugar, butter, and heavy cream. Cook over medium heat until the mixture is smooth and slightly thickened.
Tatin-style Apples and Pears Preparation
- 7
Prepare Fruits
Peel, core, and slice the apples and pears.
- 8
Cook the Fruits
In a skillet, melt butter, add brown sugar, and cook until bubbly. Add apples and pears, cooking until tender.
White Chocolate-Pumpkin Seed Bark Preparation
- 9
Melt Chocolate
Melt white chocolate chips in a microwave or double boiler until smooth.
- 10
Combine with Seeds
Stir in pumpkin seeds and spread the mixture on a baking sheet lined with parchment paper. Let it cool until firm.
Serving
- 11
Assemble the Dessert
Cut the pumpkin cake into squares, drizzle with glaze, and serve with tatin-style apples and pears. Top with white chocolate-pumpkin seed bark and a scoop of vanilla ice cream.