Pumpkin Pecan Rum Cake With Chocolate Shaving Garnish Recipe

Ingredients

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• pumpkin pecan rum cake shopping list
• 3/4 cup chopped pecans shopping list
• 3 cups all-purpose flour shopping list
• 2 tablespoons pumpkin pie spice shopping list
• 2 teaspoons baking soda shopping list
• 1 teaspoon salt shopping list
• 1 cup (2 sticks) butter or margarine, softened shopping list
• 1 cup packed brown sugar shopping list
• 1 cup granulated sugar shopping list
• 4 large eggs shopping list
• 1 can (15 oz.) Pure pumpkin shopping list
• 1 teaspoon vanilla extract shopping list
• rum butter glaze (recipe below) shopping list
• Directions: shopping list
• PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom. shopping list
• 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. shopping list
• 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. shopping list
• rum butter GLAZE: shopping list
• 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. shopping list