Pumpkin Pecan Rum Cake

• 3/4 cup pecans, chopped
• 3 cups all-purpose flour
• 2 tablespoons pumpkin pie spices (ground)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup butter, softened (or use margarine)
• 1 cup brown sugar
• 4 large eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• RUM BUTTER GLAZE
• 1/4 cup butter (or use margarine)
• 1/2 cup brown sugar
• 2 tablespoons water
• 2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

1. Preheat oven to 325u0b0F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
2. Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
3. Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
4. Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
5. Bake for 60 to 70 minutes or until wooden pick comes out clean.
6. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
7. Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
8. RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
9. Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

pecans, allpurpose, pumpkin pie, baking soda, salt, butter, brown sugar, eggs, pumpkin puree, vanilla, butter, butter, brown sugar, water, dark rum

Taken from www.food.com/recipe/pumpkin-pecan-rum-cake-439542 (may not work)