Pumpkin Rum Cake

Ingredients:

Cupcake

• 3 cups all-purpose flour, plus extra for dusting the pan
• 2 tbsp. sugar
• 1/4 teaspoon coarse salt
• 0.5 cups of sour milk or kefir
• 2 teaspoons of baking soda
• 2 tsp vanilla extract
• 0.5 tsp maple extract
• 2 large eggs
• 220 g salted butter
• 2 cups pumpkin puree
• 2 tsp pumpkin pie spice + extra for filing
• 3/4 cup boiling water

Rum syrup

• 220 g salted butter
• 1 cup of sugar
• 1 cup spiced rum
• 1 tsp vanilla extract
• Maple whipped cream (see recipe below), for serving

Maple Whipped Cream

• 1 cup heavy cream
• 1 teaspoon maple syrup
• Special equipment: 10-cup muffin tin with a hole in the center

Preparation:

1. Cupcake:

   
   Preheat oven to 350°F (175°C). Grease and flour a 10-cup muffin tin with a vent in the center. Shake off any excess flour.
   
2. In a large bowl, combine flour, sugar, and salt and set aside. In a separate bowl, combine buttermilk, baking soda, vanilla and maple extracts, and eggs.
3. In a medium saucepan, melt the butter over medium heat. Add the pumpkin puree and stir until smooth. Then add boiling water and stir until the mixture is smooth.
4. Pour the pumpkin mixture into the flour mixture and stir until the flour is just incorporated. Slowly add the liquid mixture and knead into a dough. Pour the cake batter into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 45 minutes.

5. Rum syrup:

   
   Meanwhile, melt the butter, sugar, and 2 tablespoons of water in a large saucepan over medium heat; bring to a boil; simmer for 3-4 minutes. Turn off the heat. Slowly and carefully pour in the rum, stirring constantly. Then add the vanilla extract.
   
6. Remove the cake from the oven and let it cool in the pan for 10-12 minutes. Carefully invert the cake onto a wire rack set over the baking sheet. Prick the top and sides of the cake with a wooden skewer.
7. Pour half the syrup into the bottom of the pan. Carefully return the cake to the pan. Using the same skewer, pierce the bottom of the cake. Pour the remaining syrup over the cake and around the sides. Let the cake cool completely and soak in the syrup, about 1 hour.
8. Once the cake has cooled, invert it onto a serving platter. Slice and serve each slice with a dollop of maple whipped cream and a sprinkle of pumpkin pie spice.

9. Maple Whipped Cream:

   
   In the bowl of a stand mixer fitted with a whisk attachment, combine the cream and maple syrup. Beat on medium speed until soft peaks form, 2-3 minutes. Refrigerate until ready to serve.