Pumpkin-Rum Cake With Brown Sugar Icing

• 3/4 cup chopped pecans, toasted
• 3/4 cup firmly packed dark brown sugar
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 cups firmly packed dark brown sugar
• 5 large eggs
• 2 cups canned unsweetened pumpkin
• 1/4 cup dark rum
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup whipping cream
• 1/4 cup unsalted butter
• 1 teaspoon dark rum
• 1 cup plus 2 Tbsp. sifted powdered sugar

1. Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3. Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
4. Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
5. Bake at 325u0b0 for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
6. Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan. Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil 3 minutes. Remove from heat, and stir in 1 tsp. rum.
7. Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.

pecans, brown sugar, allpurpose, ground cinnamon, butter, unsalted butter, sugar, brown sugar, eggs, pumpkin, dark rum, allpurpose, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, brown sugar, whipping cream, unsalted butter, dark rum, powdered sugar

Taken from www.myrecipes.com/recipe/pumpkin-rum-cake-with-brown-sugar-icing (may not work)