Pumpkin Pecan Rum Cake With Chocolate Shaving Garnish Recipe
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| Back to Category: Alcohol/Liqueur, Nuts, Vegetables
Ingredients
3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze (recipe below)
Method
- Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
- Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat 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.
- Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
Rum Butter Glaze:
Melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.
