Ingredients
- 4 eggs
- 1 cake
- 1 rum butter glaze
- 375 gr flour
- 300 gr granulated sugar
- 280 gr margarine
- 220 gr brown sugar
- 100 gr pecans (chopped)
- 30 ml water
- 10 gr dark rum
- 9 gr baking soda
- 8 gr cinnamon (ground)
- 4 gr mace (ground)
- 4 gr vanilla extract
- 3 gr salt
- 2 gr 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, one third 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 half 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 quarter c. margarine in small suacepan. Stir in the half 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.
