Pumpkin Spice Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Chopped pecans |
| 3 | c | Flour |
| 2 | t | Baking soda |
| 1 | t | Salt |
| 1 | T | Ground cinnamon |
| 2 | t | Ground mace |
| 1 | t | Ground nutmeg |
| 1 | c | Margarine |
| 1 | c | Brown sugar |
| 1 | c | Granulated sugar |
| 4 | Eggs | |
| 1 3/4 | c | 16-oz pumpkin |
| 1 | t | Vanilla extract |
| 1/4 | c | Margarine |
| 1/2 | c | Granulated sugar |
| 2 | T | Water |
| 2 | T | Dark rum or rum extract |
| 2-3T |
INSTRUCTIONS
For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl until light & fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry ingredients to pumpkin mixture, 1/3 at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour 1/2 of the Butter Rum Glaze over the cake. Let cake stand for 5 min. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. For Rum Butter Glaze: Melt the 1/4 c. margarine in small suacepan. Stir in the 1/2 c. sugar & 2 T. of water & bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum extract. Recipe by: Nestle's Posted to MC-Recipe Digest V1 #861 by Nancy Berry <nlberry@prodigy.net> on Oct 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 31mg
Sodium: 370.7mg
Potassium: 99mg
Carbohydrates: 35.9g
Fiber: 1.5g
Sugar: 22.2g
Protein: 3.3g