Pumpkin Pecan Rum Cake

Submitted by pink cook

"This is a delicious cake with a festive taste. Enjoy it."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 20

ingredients

• 177.44 ml pecans, chopped
• 709.77 ml all-purpose flour
• 29.58 ml pumpkin pie spices (ground)
• 9.85 ml baking soda
• 4.92 ml salt
• 236.59 ml butter, softened (or use margarine)
• 236.59 ml brown sugar
• 4 large eggs
• 425.24 g can pumpkin puree
• 4.92 ml vanilla extract

• RUM BUTTER GLAZE

• 59.14 ml butter (or use margarine)
• 118.29 ml brown sugar
• 29.58 ml water
• 29.58-44.37 ml dark rum (or use 1 teaspoon rum extract instead)

directions

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.

Reviews

[Peacemaking Rebel]

This cake was awesome! When I added the pie spices I didn't add cloves but instead did cardamom, and of course included the usual cinnamon and nutmeg. It was moist and just delicious... also I did part of the cake without rum glaze, but instead made a rum, cream cheese and cool whip frosting, sweetened with some agave... either is delicious.... <br/><br/>five stars for sure and will be making this again!