Pumpkin Pecan Rum Cake
A delicious dessert for Fall and Winter. Moist pumpkin cake, topped with a rum butter glaze and chopped pecans...YUM!!
Servings: 12
Ingredients
CAKE:
- 3/4 c. chopped pecans
- 3 c. all-purpose flour
- 2 T. pumpkin pie spice
- 2 tsp. baking soda
- 1 tsp. salt
- 1 c. butter or margarine softened
- 1 c. brown sugar packed
- 1 c. granulated sugar
- 4 lg. eggs
- 1 (15 oz.) can 100% pure pumpkin
- 1 tsp. vanilla extract
RUM BUTTER GLAZE:
- 1/4 c. butter or margarine
- 1/2 c. granulated sugar
- 2 T. water
- 2-3 T. rum or rum extract
Instructions
- Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan. Sprinkle chopped nuts over the bottom.
- CAKE: Combine flour, pumpkin pie spice, baking soda, and salt in a medium bowl; set aside. Beat butter, brown sugar, and 1 cup granulated sugar in a large mixing 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 a wooden pick inserted in the cake comes out clean. Cool for 10 minutes. Make holes in the cake with a long pick; pour half of the glaze over the cake. Let stand for 5 minutes and invert onto the plate. Make holes in the top of the cake; pour the remaining glaze over the cake. Cool. Garnish as desired.
- RUM BUTTER GLAZE: Melt butter in a small saucepan; stir in 1/2 cup granulated sugar and water. Bring to a boil. Remove from heat; stir in rum or rum extract.