Pumpkin-Pecan Pound Cake

• 34 cup margarine, softened
• 1 12 cups firmly packed brown sugar
• 1 cup sugar
• 1 12 cups frozen egg substitute, thawed
• 1 (16 ounce) can pumpkin
• 13 cup Bourbon
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 14 cup chopped pecans
• vegetable oil cooking spray

1. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
2. Add egg substitute and beat well.
3. Combine pumpkin and bourbon, stirring well.
4. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
5. Mix after each addition.
6. Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray.
7. Spoon batter over pecans.
8. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean.
9. Cool in pan 10 minutes.
10. Remove cake from pan and cool completely on a wire rack.

margarine, brown sugar, sugar, egg substitute, pumpkin, bourbon, allpurpose, baking powder, baking soda, salt, pumpkin pie spice, pecans, vegetable oil cooking spray

Taken from www.food.com/recipe/pumpkin-pecan-pound-cake-252126 (may not work)