Pumpkin Rum Cake with Brown Sugar Icing

This rum cake is a labor of love compared to my 'go to' rum cake which starts with a mix and is the most beloved cake I've ever made. That said it's TOTALLY worth it. Like stop-looking-at-how-long-the-ingredient-list-is-and-just-make-the-damn-thing worth it.

Only then will you understand. Plus the upside is a sense of accomplishment that you likely haven't experienced since acing your high school chemistry test. Or birthing your first child. Or in my case...taking your Christmas tree down before February.

Pumpkin Rum Cake with Brown Sugar Icing
from Southern Living
*I always check my cakes for doneness before the suggested cooking time just because ovens vary so much.
* This cake is too gorgeous to risk burning and sticking so I grease my pan liberally with softened butter, then a little cooking spray, then sprinkle flour all over and tap out excess.
* This icing is maybe the best icing I've ever had and is easy to make but burns EASILY. Watch it like a newborn and be ready to remove it from the heat asap. The recipe called for boiling 3 minutes but I reduced this because mine scorched after that long.

Ingredients:

• 3/4 cup chopped pecans, toasted 
• 3/4 cup firmly packed dark brown sugar
• 3 tablespoons all-purpose flour 
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted 
• 1 cup unsalted butter, softened (I use salted)
• 2 cups granulated sugar 
• 2 cups firmly packed dark brown sugar
• 5 large eggs 
• 1 teaspoon vanilla extract
• 2 cups canned unsweetened pumpkin
• 1/4 cup dark rum 
• 3 cups all-purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup whipping cream
• 1/4 cup unsalted butter (I use salted and even add a tiny pinch salt)
• 1 generous teaspoon dark rum 
• 1 cup plus 2 Tbsp. sifted powdered sugar

Preparation:

1. Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Pour in vanilla extract and beat just to incorporate.
3. Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
4. Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
5. Bake at 325° for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
6. Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan along with a pinch of salt (optional). Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil for 60 seconds and IMMEDIATELY Remove from heat. Off the heat stir in a splash of rum (recipe calls for a teaspoon but hey - it's the holidays.)
7. Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.