Pumpkin Pecan Rum Cake

Pumpkin Pecan Rum Cake

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Cake Ingredients

  • 3 C all-purpose flour
  • 2 T pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 C butter, softened
  • 1 C Pioneer® Sugar
  • 1 C Pioneer® Golden Light Brown Sugar
  • 4 eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 tsp vanilla extract
  • ¾ C pecans, chopped

Glaze Ingredients

  • ¼ C butter
  • ½ C Pioneer® Sugar
  • 2 T water
  • 1 tsp rum extract

Directions

  1. Preheat oven to 325° F. Grease a 12-cup Bundt pan; set aside.
  2. Mix flour, pumpkin pie spice, baking soda and salt in medium bowl.
  3. In large bowl beat butter and both Pioneer® sugars until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract. Gradually add flour to pumpkin mixture and mix well. Set aside. Place chopped pecans on bottom of prepared pan. Pour batter over nuts.
  4. Bake for 60-70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. While cake is baking make the glaze.
  5. Make holes in cake with a long pick; pour half of glaze over cake. Let stand 5 minutes. Invert onto plate and drizzle with remaining glaze. Let cool.

Glaze Directions

  1. Melt butter in small saucepan, stir in Pioneer® Sugar and water. Bring to a boil. Remove from heat; stir in rum extract.
 
 
 

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