Pumpkin Pecan Rum Cake

This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.

• Ready In: 1 hr 50 mins
• Serves: 20

Ingredients

• 3⁄4 cup  chopped pecans
• 3  cups all-purpose flour
• 2  tablespoons pumpkin pie spice
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1 1⁄4 cups butter, softened,divided
• 1 1⁄2 cups sugar, divided
• 1  cup  packed brown sugar
• 4  large eggs
• 1 (15 ounce) can pumpkin
• 1  teaspoon vanilla extract
• 2  tablespoons water
• 2 -3  tablespoons rum (may substitute 1 t. rum extract)

Directions

1. Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
2. In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
3. In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
4. Add eggs; beat well to combine.
5. Add pumpkin and vanilla; beat well to combine.
6. Add flour mixture to batter one-third at a time, mixing well after each addition.
7. Pour batter into tube pan.
8. Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
9. Let cool 10 minutes.
10. To make glaze: melt the remainder of the butter in a saucepan.
11. Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
12. Remove pan from heat; add in rum; stir to combine.
13. Poke holes in cake with a toothpick.
14. Pour half the rum mixture over the cake.
15. Let stand 5 minutes.
16. Pour the rest of the rum mixture over the cake.
17. Cool.