Recipe - Pumpkin Spice Pound Cake

CAKE
Three fourths cup Chopped pecans
3 cup Flour
2 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Ground cinnamon
2 teaspoon Ground mace
1 teaspoon Ground nutmeg
1 cup Margarine
1 cup Brown sugar
1 cup Granulated sugar
4 Eggs
1 Three fourths cup (16oz) pumpkin
1 teaspoon Vanilla extract

RUM BUTTER GLAZE
One fourth cup Margarine
One half cup Granulated sugar
2 tablespoon Water
2 tablespoon Dark rum or rum extract
(23T)

*For cake: Sprinkle nuts over bottom of greased 12cup 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 oven for 6070 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 One half 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 One fourth c.
margarine in small suacepan. Stir in the One half 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 MCRecipe Digest V1 #861 by Nancy Berry nlberry@prodigy.net on
Oct 23, 1997