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Pumpkin-Orange Tipsy Cake

Submitted by: suzanne-mcminn on October 14, 2014
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Pumpkin-Orange Tipsy Cake

If you don’t want to use bourbon, you can replace the bourbon by using more orange juice.

Featured on CITR

Difficulty: Easy

Servings: 12

Prep Time: 30 minutes   Cook Time: 45 minutes  


2 cups brown sugar
1/2 cup butter, softened
3 eggs
2 1/4 cups flour
1/4 teaspoon baking powder
1 cup pumpkin puree
1/8 cup bourbon
1/8 cup orange juice
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves

For the glaze:
1/2 cup butter
3/4 cup brown sugar
1/2 cup bourbon
1/4 cup orange juice
1/2 cup pecans, chopped and roasted
1 tablespoon orange zest


Preheat oven to 350-degrees. Cream brown sugar and butter; mix in eggs with an electric mixer. Add the flour, baking powder, bourbon, orange juice, orange zest, and spices. Mix well.

Bake in a greased 9-inch tube pan for about 45 minutes–do the toothpick test and keep an eye on it.

Remove from tube pan and cool. Poke holes all over the cake.

To prepare the glaze: Heat the butter and brown sugar in a small pot. Boil two to three minutes. Remove from heat and stir in the other ingredients.

Before pouring the glaze over the cake, place the cake in some kind of pan with sides so that the glaze that runs off won’t run away from you. Spoon the glaze over the cake, letting it soak into the holes.

Refrigerate for at least a day before serving to let the glazy goodness seep into the cake. Before serving, warm the cake in a low oven then spoon the melted glaze off the bottom of the pan back over the cake. You can also spoon over more warmed orange juice and bourbon just before serving if you like.

Categories: Cakes, Desserts, Entertaining, Holiday

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