Pumpkin spice pound cake

Yield: 24 Servings

Measure 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)

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

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