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) cans pumpkin
1 teaspoon vanilla extract
2 tablespoons water
2 -3 tablespoons rum ( may substitute 1 t. rum extract)
Directions:
Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
Add eggs; beat well to combine.
Add pumpkin and vanilla; beat well to combine.
Add flour mixture to batter one-third at a time, mixing well after each addition.
Pour batter into tube pan.
Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
Let cool 10 minutes.
To make glaze: melt the remainder of the butter in a saucepan.
Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
Remove pan from heat; add in rum; stir to combine.
Poke holes in cake with a toothpick.
Pour half the rum mixture over the cake.
Let stand 5 minutes.
Pour the rest of the rum mixture over the cake.
Cool.
Servings: 20
Time preparation: 40 min.
Time total: 110 min.