Pumpkin makes delightful addition to your
rum cake!
Pumpkin Pecan
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, (recipe follows)
- Preheat oven to 325°
F. 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.
- Rum Butter Glaze: Melt 1/4 cup butter or
margarine in small saucepan; stir in 1/2 cup granulated sugar
and 2 tablespoons water. Bring to a boil. Remove from heat; stir
in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.
Makes 18 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
