PUMPKIN PECAN RUM CAKE

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Pumpkin Pecan Rum Cake image

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

3/4 cup pecans, chopped
3 cups all-purpose flour
2 tablespoons pumpkin pie spices (ground)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened (or use margarine)
1 cup brown sugar
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1/4 cup butter (or use margarine)
1/2 cup brown sugar
2 tablespoons water
2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

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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