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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 20 |
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This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays. Ingredients:
3/4 cup chopped pecans |
3 cups all-purpose flour |
2 tablespoons pumpkin pie spice |
2 teaspoons baking soda |
1 teaspoon salt |
1 1/4 cups butter, softened,divided |
1 1/2 cups sugar, divided |
1 cup packed brown sugar |
4 large eggs |
1 (15 ounce) can pumpkin |
1 teaspoon vanilla extract |
2 tablespoons water |
2 -3 tablespoons rum (may substitute 1 t. rum extract) |
Directions:
1. Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
2. In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
3. In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
4. Add eggs; beat well to combine.
5. Add pumpkin and vanilla; beat well to combine.
6. Add flour mixture to batter one-third at a time, mixing well after each addition.
7. Pour batter into tube pan.
8. Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
9. Let cool 10 minutes.
10. To make glaze: melt the remainder of the butter in a saucepan.
11. Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
12. Remove pan from heat; add in rum; stir to combine.
13. Poke holes in cake with a toothpick.
14. Pour half the rum mixture over the cake.
15. Let stand 5 minutes.
16. Pour the rest of the rum mixture over the cake.
17. Cool.
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