This boozy pumpkin spiced rum cake takes your keto holiday to the next level.
Preheat oven to 325 degrees convection or 350 conventional.
Mix together eggs, butter, swerve, coconut oil, rum and pumpkin.
In a separate bowl, sift together the rest of the cake ingredients.
Add the flour mixture to the egg mixture and stir until thoroughly combined. The batter will be thick.
Lightly oil a bundt pan with coconut oil.
Spoon the batter evenly into the bundt pan and tap lightly on the counter to evenly distribute.
Bake cake for 45 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze.
Add vanilla, rum, cream cheese, butter, confectioner's swerve and molasses (optional) to a saucepan over low heat and stir until melted and combined.
Stir in pecans and remove from heat.
Allow the cake to rest in the pan for 10 minutes then flip onto a serving platter.
When the cake is almost finished resting, stir the glaze over low heat for a minute.
Add heavy cream to the glaze mixture and mix until thoroughly combined. If it's too thick, add a tablespoon more rum.
Using a long skewer poke holes in the top of the cake.
Add the additional .25 cup of "soaking" rum if desired.
Spoon glaze over cake evenly.