Pumpkin Pecan Rum Cake

(from saymyname’s recipe box)

Serves 20 people

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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