Pumpkin-pecan Pound Cake

Total Time: 1 hr 50 mins Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 24
• 3/4 cup margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 1 cup sugar
• 1 1/2 cups frozen egg substitute, thawed
• 1 (16 ounce) can pumpkin
• 1/3 cup bourbon
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/4 cup chopped pecans
• vegetable oil cooking spray

Recipe

• 1 beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add egg substitute and beat well.
• 2 combine pumpkin and bourbon, stirring well. combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. mix after each addition.
• 3 sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. spoon batter over pecans. bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. cool in pan 10 minutes. remove cake from pan and cool completely on a wire rack.