PUMPKIN PECAN RUM CAKE
Make and share this Pumpkin Pecan Rum Cake recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h30m
Yield 20-24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
- Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
- Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
- Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
- Bake for 60 to 70 minutes or until wooden pick comes out clean.
- Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
- Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
- RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
- Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.
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