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."
 
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photo by ChrisF photo by ChrisF
photo by ChrisF
Ready In:
1hr 50mins
Ingredients:
13
Serves:
20
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ingredients

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directions

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

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Reviews

  1. ChrisF
    Very good, moist, dense, but not heavy. I mixed my own pumpkin pie spice. (just click on pimpkin pie spice in the recipe and it will give you the amounts in the mix- Thanks Zaar!)You could get away without the rum glaze/ or substitute your favorite drizzle icing, I think maple flavoring would be good too. Also you could serve warm with ice cream! Very good NurseDi, Thanks.
     
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