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Pumpkin Pecan Rum Cake



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La Belle Cuisine


Pumpkin Pecan Rum Cake


3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) softened butter
1 cup granulated sugar
1 cup brown sugar, packed
4 eggs
One 15-ounce can Libby’s
100% Pure Pumpkin
1 teaspoon vanilla extract

1/4 cup butter
1/2 cup sugar
2 tablespoons water
1 teaspoon rum extract

3/4 cup chopped pecans

Mix the flour, pumpkin pie spice, baking soda and salt in medium bowl.
Beat the butter, granulated sugar and brown sugar in large bowl until light
and fluffy. Add the eggs; beat well. Add the pumpkin and vanilla extract.
Gradually combine flour and pumpkin mixtures; mix well.

For the glaze
: Melt the butter in small saucepan; stir in the sugar and
water. Bring to a boil. Remove from heat; stir in the rum extract.
Place 3/4 cup chopped pecans on bottom of a greased 12-cup Bundt
pan. Pour batter over nuts.
Baked in preheated 325 degree F. oven for 60 to 70 minutes or until
wooden pick inserted in cake comes out clean. Cool 10 minutes. Makes
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.

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