Pumpkin Pecan Rum Cake

Name: Pumpkin Pecan Rum Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 20 serving(s)
Ingredients: 3/4 cup chopped pecans; 3 cups all-purpose flour; 2 tablespoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/4 cups butter, softened,divided; 1 1/2 cups sugar, divided; 1 cup packed brown sugar; 4 large eggs; 1 (15 ounce) can pumpkin; 1 teaspoon vanilla extract; 2 tablespoons water; 2 -3 tablespoons rum (may substitute 1 t. rum extract)

Submitted by ratherbeswimmin

"This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays."

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photo by ChrisF

Ready In:: 1hr 50mins
Ingredients:: 13
Serves:: 20

ingredients

³⁄₄ cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 ¹⁄₄ cups butter, softened,divided
1 ¹⁄₂ cups sugar, divided
1 cup packed brown sugar
4 large eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 tablespoons water
2 -3 tablespoons rum (may substitute 1 t. rum extract)

directions

Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
Add eggs; beat well to combine.
Add pumpkin and vanilla; beat well to combine.
Add flour mixture to batter one-third at a time, mixing well after each addition.
Pour batter into tube pan.
Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
Let cool 10 minutes.
To make glaze: melt the remainder of the butter in a saucepan.
Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
Remove pan from heat; add in rum; stir to combine.
Poke holes in cake with a toothpick.
Pour half the rum mixture over the cake.
Let stand 5 minutes.
Pour the rest of the rum mixture over the cake.
Cool.

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Reviews

Very good, moist, dense, but not heavy. I mixed my own pumpkin pie spice. (just click on pimpkin pie spice in the recipe and it will give you the amounts in the mix- Thanks Zaar!)You could get away without the rum glaze/ or substitute your favorite drizzle icing, I think maple flavoring would be good too. Also you could serve warm with ice cream! Very good NurseDi, Thanks.

ChrisF