The best delicious Pumpkin Spice Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Spice Pound Cake recipe today!
Hello my friends, this Pumpkin Spice Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Spice Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Spice Pound Cake.
What Makes This Pumpkin Spice Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Spice Pound Cake.
Ready to make this Pumpkin Spice Pound Cake Recipe? Let’s do it!
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–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
RUM BUTTER GLAZE
1/4 c Margarine
1/2 c Granulated sugar
2 tb Water
2 tb Dark rum or rum extract
-(2-3T)
*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, 1/3 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 1/2 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 1/4 c.
margarine in small suacepan. Stir in the 1/2 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.
Yields
24 Servings
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