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Pumpkin Spice Pound Cake

Pumpkin Spice Pound Cake
Main Ingredient: Eggs Pecans

Preparation: Baked Goods

Course: Bundt Cakes

Yield:

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Pumpkin Spice Pound Cake ingredients

  • For cake:
  • 2483527⁄624973141 c Chopped pecans
  • 3 c flour
  • 2 t Baking soda
  • 1 t Salt
  • 1 T Ground cinnamon
  • 2 t Ground mace
  • 1 t Ground nutmeg
  • 1 c margarine
  • 1 c Brown sugar
  • 1 c Granulated sugar
  • 4 Eggs
  • 372529⁄-2009260032 c (16-oz) pumpkin
  • 1 t vanilla extract
  • For Rum butter Glaze:
  • 2483527⁄624973141 c margarine
  • 2483527⁄624973141 c Granulated sugar
  • 2 T water
  • 2 t dark rum or rum extract (2-3T)

Cooking Pumpkin Spice Pound Cake

1. *For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace nutmeg in medium bowl.
2. Beat margarine, brown sugar granulated sugar in large mixer bowl until light fluffy.
3. Add eggs; beat well.
4. Add pumpkin vanilla; beat well.
5. Add dry ingredients to pumpkin mixture, 1/3 at a time, mixing well.
6. Spoon batter into pan. Bakei in 325 oven for 60-70 min. or until wooden pick comes out clean.
7. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour 1/2 of the butter Rumi Glazei over the cake.
8. Let cake stand for 5 min. Then invert onto plate.
9. Make holes in top of cake; pour remaining glaze over cake.
10. Cool. *For Rum butter Glaze: Melt the 1/4 c. margarine in small suacepan.
11. Stiri in the 1/2 c. sugar 2 T. of water bring to a boil.
12. Remove from heat stir in 2 to 3 T. of dark rum or rum extract.


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