Pumpkin Pecan Rum Cake
Pumpkin makes a delightful addition to a holiday rum cake.
3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze:
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons water
2 to 3 tablespoons dark rum or 1 teaspoon rum extract
- For Cake: Preheat oven to 325°F (160°C). Grease 12-cup Bundt® pan. Sprinkle nuts over bottom.
- Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 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. Cool. Garnish as desired.
- For Rum Butter Glaze: Melt butter in small saucepan; stir in sugar and water. Bring to a boil. Remove from heat; stir in dark rum or rum extract.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.