Pumpkin spice pound cake

 
                          Pumpkin Spice Pound Cake
 
 Recipe By     : Nestle's
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Cake:
      3/4  cup           chopped pecans
    3      cups          flour
    2      teaspoons     baking soda
    1      teaspoon      salt
    1      tablespoon    ground cinnamon
    2      teaspoons     ground mace
    1      teaspoon      ground nutmeg
    1      cup           margarine
    1      cup           brown sugar
    1      cup           granulated sugar
    4                    eggs
    1 3/4  cups          (16-oz) pumpkin
    1      teaspoon      vanilla extract
                         For Rum Butter Glaze:
      1/4  cup           margarine
      1/2  cup           granulated sugar
    2      tablespoons   water
    2      T.            dark rum or rum extract (2-3T)
 
 *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.
 
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