–CAKE–
3/4 c Chopped pecans
3 c Flour
2 ts Baking soda
1 ts Salt
1 tb Ground cinnamon
2 ts Ground mace
1 ts Ground nutmeg
1 c Margarine
1 c Brown sugar
1 c Granulated sugar
4 Eggs
1 3/4 c (16-oz) pumpkin
1 ts Vanilla extract
RUM BUTTER GLAZE
1/4 c Margarine
1/2 c Granulated sugar
2 tb Water
2 tb Dark rum or rum extract
-(2-3T)
*For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine
flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat
margarine, brown sugar & granulated sugar in large mixer bowl until light &
fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry
ingredients to pumpkin mixture, 1/3 at a time, mixing well. Spoon batter
into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out
clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in
cake with pick; pour 1/2 of the Butter Rum Glaze over the cake. Let cake
stand for 5 min. Then invert onto plate. Make holes in top of cake; pour
remaining glaze over cake. Cool. *For Rum Butter Glaze: Melt the 1/4 c.
margarine in small suacepan. Stir in the 1/2 c. sugar & 2 T. of water &
bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum
extract.
Yields
24 Servings
