Pumpkin makes a delightful addition toyour rum cake!
Recipe: Pumpkin Pecan RumCake
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 (160°C).Grease 12-cup Bundt pan. Sprinkle nuts over bottom.
Combine flour, pumpkin pie spice, bakingsoda and salt in medium bowl. Beat butter,brown sugar and granulatedsugar in large mixer bowl until light and fluffy. Add eggs; beatwell. Add pumpkin and vanilla extract; beat well. Add flour mixtureto 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 woodenpick comes out clean. Cool 10 minutes. Make holes in cake withlong pick; pour half of Glaze over cake. Let stand 5 minutesand invert onto plate. Make holes in top of cake; pour remainingGlaze over cake. Cool. Garnish as desired.
Rum Butter Glaze:Melt 1/4 cup butter or margarine in small saucepan; stirin 1/2 cup granulated sugar and 2 tablespoons water. Bring toa boil. Remove from heat; stir in 2 to 3 tablespoons dark rumor 1 teaspoon rum extract.
Makes 18 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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