Pumpkin spice pound cake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped pecans |
| 3 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Ground cinnamon |
| 2 | teaspoons | Ground mace |
| 1 | teaspoon | Ground nutmeg |
| 1 | cup | Margarine |
| 1 | cup | Brown sugar |
| 1 | cup | Granulated sugar |
| 4 | Eggs | |
| 1¾ | cup | (16-oz) pumpkin |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Margarine |
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Water |
| 2 | tablespoons | Dark rum or rum extract (2-3T) |
Directions
CAKE
RUM BUTTER GLAZE
*For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl until light & fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry ingredients to pumpkin mixture, ⅓ at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour ½ of the Butter Rum Glaze over the cake. Let cake stand for 5 min. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. *For Rum Butter Glaze: Melt the ¼ c.
margarine in small suacepan. Stir in the ½ c. sugar & 2 T. of water & bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum extract.
Recipe by: Nestle's
Posted to MC-Recipe Digest V1 #861 by Nancy Berry <nlberry@...> on Oct 23, 1997