INGREDIENTS

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)
----------------------------------------------
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