Recipe By : Nestle's
Serving Size : 24 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Cake:
3/4 c chopped pecans
3 c flour
2 ts baking soda
1 ts salt
1 tb ground cinnamon
2 ts ground mace
1 ts ground nutmeg
1 c margarine
1 c brown sugar
1 c granulated sugar
4 eggs
1 3/4 c (16-oz) pumpkin
1 ts vanilla extract
For Rum Butter Glaze:
1/4 c margarine
1/2 c granulated sugar
2 tb water
2 tb dark rum or rum extract; up to 3 tb
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, 1/3 at a time,
mixing well. Spoon batter into pan. Bake in 325 F oven for 60-70
minutes. or until wooden pick comes out clean. Allow cake to cool for
10 minutes. Do not remove from pan. Make holes in cake with pick;
pour 1/2 of the Butter Rum Glaze over the cake. Let cake stand for 5
minutes. Then invert onto plate. Make holes in top of cake; pour
remaining glaze over cake. Cool.
Rum Butter Glaze:
Melt the 1/4 c margarine in small saucepan. Stir in the 1/2 c sugar
& 2 tb of water & bring to a boil. Remove from heat & stir in 2 to 3
of dark rum or rum extract.
