Pumpkin-Pecan Pound Cake

From Cooking Light's 1996 Annual Cookbook. This is baked in a 10-inch tube pan and would probably be pretty good with some sort of maple or bourbon glaze. Let me know if you frost or glaze it with anything!

• Ready In: 1 hr 50 mins
• Serves: 24

Ingredients

• 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

Directions

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.