So here it is. My absolute favorite cake…period. This luscious cake has everything I love…cranberries, pumpkin, toasted walnuts and, the secret ingredient, rum. It provides an autumnal dance of flavors in every bite – tartness from the cranberries, sweetness from the pumpkin, and a sugary rum topping that puts a big smile on my face. It’s great as a coffee cake, holiday dessert or afternoon snack. I found the recipe years ago in Sunset magazine. During the holiday season, I stock up on bags of cranberries (which I keep in my freezer) and cans of pumpkin so I can have this yummy cake whenever the mood strikes me. (And yes, there is a bottle of Captain Morgan hiding in my pantry…but it’s only for cooking, I swear.)
I bake this in my cast iron skillet, but you can also use a 9-inch cake pan.
1/4 cup Butter, plus more for skillet or pan
1/2 cup firmly packed Light Brown Sugar
1 1/3 cups Cranberries (If using frozen cranberries, measure while frozen, then thaw before using.)
2/3 cup coarsely chopped Toasted Walnuts (To toast walnuts, bake in a 350-degree oven until golden brown, 7 to 10 minutes.)
1 Tbsp. Rum
2 large Eggs
1 cup canned Pumpkin
1/3 cup Canola or Vegetable Oil
1 cup Granulated Sugar
1 1/2 cups All-Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Salt
Lightly sweetened soft Whipped Cream (recipe at end)
First, toast the walnuts as directed above. Keep the oven on at 350-degrees and butter your skillet or pan and line the bottom with parchment paper.
While your cake is in the oven, make the whipped cream. It is incredibly easy to make homemade whipped cream and you can control its sweetness and flavor. Refrigerate it once made.
1 cup Heavy Whipping Cream
1/4 cup Sugar
1 tsp. Vanilla