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Pumpkin Pecan Rum Cake With Chocolate Shaving Garn... Recipe

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Ingredients
19
Count
Nutrition
466
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

  • pumpkin pecan rum cake
  • 1 tsp salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 can (15 oz.) pure pumpkin
  • rum butter glaze (recipe below)
  • directions
  • preheat oven to 325o 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 inserted in cake 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 margar ine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

Directions:

  1. Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
  2. COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl.
  3. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy.
  4. Add eggs; beat well.
  5. Add pumpkin and vanilla extract; beat well.
  6. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition.
  7. Spoon batter into prepared pan.
  8. BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean.
  9. Cool 10 minutes.
  10. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate.
  11. Make holes in top of cake; pour remaining Glaze over cake.
  12. Cool. Garnish as desired.
  13. RUM BUTTER GLAZE:
  14. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.98 Kcal (1951 kJ)
Calories from fat 203.67 Kcal
% Daily Value*
Total Fat 22.63g 35%
Cholesterol 82.25mg 27%
Sodium 450.52mg 19%
Potassium 152.84mg 3%
Total Carbs 61.36g 20%
Sugars 35.09g 140%
Dietary Fiber 2.44g 10%
Protein 6.86g 14%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 49.3mg 5%
Amount Per 100 g
Calories 401.47 Kcal (1681 kJ)
Calories from fat 175.48 Kcal
% Daily Value*
Total Fat 19.5g 35%
Cholesterol 70.86mg 27%
Sodium 388.15mg 19%
Potassium 131.68mg 3%
Total Carbs 52.86g 20%
Sugars 30.23g 140%
Dietary Fiber 2.1g 10%
Protein 5.91g 14%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 1.2mg 8%
Calcium 42.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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