| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped pecans |
| 3 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
tb |
Ground cinnamon |
| 2 |
ts |
Ground mace |
| 1 |
ts |
Ground nutmeg |
| 1 |
c |
Margarine |
| 1 |
c |
Brown sugar |
| 1 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 1 3/4 |
c |
(16-oz) pumpkin |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Margarine |
| 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Water |
| 2 |
tb |
Dark rum or rum extract (2-3T) |
INSTRUCTIONS
CAKE
RUM BUTTER GLAZE
*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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