3/4 cup coarsely chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 ounces) 100% pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe follows)
Preheat oven to 325°F (160°C). Grease (or use nonstick cooking spray) a 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Set aside.
Beat softened butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan. Level top with spatula.
Bake for 60 to 70 minutes or until wooden pick comes out clean. Cool 10 minutes. Make holes in cake with long pick or wooden skewer; pour half of glaze over cake. Let stand 5 minutes and invert cake onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. Garnish as desired.
Serve cake with whipped cream, non-dairy whipped topping (thawed), or vanilla ice cream.
Makes 12-16 servings.
Rum Butter Glaze
1/4 cup (1/2 stick/2 oz/56g) butter or margarine
1/2 cup granulated sugar
2 tbsp. water
2-4 tbsp. dark rum or 1 tsp. rum extract
Melt butter or margarine in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in dark rum or rum extract.
Photograph taken by Diana Baker Woodall© 2004
Source: Nestle USA
Date: November 25, 2004