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  • FLORA'S PUMPKIN PECAN RUM CAKE

    2 votes
    FLORA'S PUMPKIN PECAN RUM CAKE
    Prep time:
    Cook time:
    Servings: 16
    by FLORA A. GORDON
    23 recipes
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    I FOUND THIS RECIPE IN THE PARADE MAGAZINE IN 1999 AND I HAVE BEEN USING IT EVER SINCE IT IS DELICIOUS

    Ingredients

    • 3 CUPS ALL PURPOSE FLOUR, 2TBSP PUMPKIN PIE SPICE
    • 2 TSP BAKING SODA, 1TSP SALT, 2 STICKS SOFTENED BUTTER, 1 CUP BROWN SUGAR, 1CUP GRANULATED SUGAR
    • 4 EGGS, 1 CAN (15 OZ)OF 100% PURE PUMPKIN 1 TSP VANILLA EXTRACT , 3/4 CUPS CHOPPED PECANS OR WALNUTS IF U PREFER
    • GLAZE------------
    • 1/4 CUP BUTTER, 1/2 CUP SUGAR, 2 TBSP WATER, 1 TSP RUM EXTRACT

    Directions

    1. MIX 3 CUPS ALL PURPOSE FLOUR, 2 TBSPS PUMPKIN PIE SPICE, 2 TSP BAKING SODA AND 1 TSP SALT IN MEDIUM BOWL, BEAT 2 STICKS SOFTENED BUTTER, 1 CUP GRANULATED SUGAR, AND 1 CUP PACKED BROWN SUGAR
    2. IN A LARGE BOWL UNTIL LIGHT AND FLUFFY, ADD 4 EGGS AND BEAT WELL, ADD I CAN OF 100 % PURE PUMPKIN
    3. AND 1 TSP VANILLA EXTRACT. GRADUALLY COMBINE FLOUR AND PUMPKIN MIXTURE, AND MIX WELL..PLACE 3/4 CUPS CHOPPED PECANS ON BOTTOM OF GREASED 12 CUP BUNDT PAN POUR BATTER OVER NUTS. BAKE IN PREHEATED OVEN 325* OVEN 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 INVERT ONTO PLATE AND REPEAT WITH REMAINING GLAZE, COOL
    4. GLAZE
    5. MELT 1/4 CUP BUTTER IN A SMALL SAUCE PAN STIR IN 1/2 CUP SUGAR AND 2 TBSP WATER ,BRING TO A BOIL , REMOVE FROM HEAT STIR IN 1 TSP RUM

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