Pumpkin Pecan Rum Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 3/4 cup pecans, chopped
• 3 cups all-purpose flour
• 2 tablespoons pumpkin pie spices (ground)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup butter, softened (or use margarine)
• 1 cup brown sugar
• 4 large eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup butter (or use margarine)
• 1/2 cup brown sugar
• 2 tablespoons water
• 2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

Recipe

• 1 preheat oven to 325°f grease and flour 12-cup bundt pan. sprinkle pecans over bottom.
• 2 combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
• 3 beat butter, brown sugar in large mixer bowl until light and fluffy. add eggs and beat well. add pumpkin and vanilla extract; beat well.
• 4 add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. spoon batter into prepared pan.
• 5 bake for 60 to 70 minutes or until wooden pick comes out clean.
• 6 cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate.
• 7 make holes in top of cake; pour remaining glaze over cake and let it cool completely.
• 8 rum butter glaze: melt butter or margarine in small saucepan; stir in brown sugar and water. bring to a boil.
• 9 remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.