Pumpkin Pecan Rum Cake

Categories: Cake, Dessert, Pumpkin

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

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

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