*  Exported from  MasterCook  *

                         Pumpkin Spice Pound Cake

Recipe By     : Nestle's
Serving Size  : 24   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For Cake:
     3/4  c             chopped pecans
   3      c             flour
   2      ts            baking soda
   1      ts            salt
   1      tb            ground cinnamon
   2      ts            ground mace
   1      ts            ground nutmeg
   1      c             margarine
   1      c             brown sugar
   1      c             granulated sugar
   4                    eggs
   1 3/4  c             (16-oz) pumpkin
   1      ts            vanilla extract
                        For Rum Butter Glaze:
     1/4  c             margarine
     1/2  c             granulated sugar
   2      tb            water
   2      tb            dark rum or rum extract; up to 3 tb

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 F oven for 60-70
minutes. or until wooden pick comes out clean. Allow cake to cool for
10 minutes. 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
minutes. Then invert onto plate. Make holes in top of cake; pour
remaining glaze over cake. Cool.

Rum Butter Glaze:

Melt the 1/4 c margarine in small saucepan.  Stir in the 1/2 c sugar
& 2 tb of water & bring to a boil. Remove from heat & stir in 2 to 3 
of dark rum or rum extract.

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