Ingredients
- 4 eggs
- 1 cake
- 1 rum butter glaze
- 3 cups flour
- 1 1/2 cup granulated sugar
- 1 1/4 cup margarine
- 1 cup brown sugar
- 3/4 cup pecans (chopped)
- 2 tablespoons water
- 2 t dark rum
- 2 teaspoons baking soda
- 1 tablespoon cinnamon (ground)
- 2 teaspoons mace (ground)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon nutmeg (ground)
For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl until light & fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry ingredients to pumpkin mixture, 1/3 at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour 1/2 of the Butter Rum Glaze over the cake. Let cake stand for 5 min. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. For Rum Butter Glaze: Melt the 1/4 c. margarine in small suacepan. Stir in the 1/2 c. sugar & 2 T. of water & bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum extract.
