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Correo Electrónico
Add a photoI FOUND THIS RECIPE IN THE PARADE MAGAZINE IN 1999 AND I HAVE BEEN USING IT EVER SINCE IT IS DELICIOUS
Ingredientes
- 3 CUPS ALL PURPOSE FLOUR, 2TBSP PUMPKIN PIE SPICE
- 2 TSP BAKING SODA, 1TSP SALT, 2 STICKS SOFTENED BUTTER, 1 CUP BROWN SUGAR, 1CUP GRANULATED SUGAR
- 4 EGGS, 1 CAN (15 OZ)OF 100% PURE PUMPKIN 1 TSP VANILLA EXTRACT , 3/4 CUPS CHOPPED PECANS OR WALNUTS IF U PREFER
- GLAZE------------
- 1/4 CUP BUTTER, 1/2 CUP SUGAR, 2 TBSP WATER, 1 TSP RUM EXTRACT
Direcciones
- MIX 3 CUPS ALL PURPOSE FLOUR, 2 TBSPS PUMPKIN PIE SPICE, 2 TSP BAKING SODA AND 1 TSP SALT IN MEDIUM BOWL, BEAT 2 STICKS SOFTENED BUTTER, 1 CUP GRANULATED SUGAR, AND 1 CUP PACKED BROWN SUGAR
- IN A LARGE BOWL UNTIL LIGHT AND FLUFFY, ADD 4 EGGS AND BEAT WELL, ADD I CAN OF 100 % PURE PUMPKIN
- AND 1 TSP VANILLA EXTRACT. GRADUALLY COMBINE FLOUR AND PUMPKIN MIXTURE, AND MIX WELL..PLACE 3/4 CUPS CHOPPED PECANS ON BOTTOM OF GREASED 12 CUP BUNDT PAN POUR BATTER OVER NUTS. BAKE IN PREHEATED OVEN 325* OVEN FOR 60 TO 70 MINUTES OR UNTIL WOODEN PICK INSERTED IN CAKE COMES OUT CLEAN. COOL 10 MINUTES , MAKE HOLES IN CAKE WITH LONG PICK ; POUR HALF OF GLAZE OVER CAKE LET STAND 5 MINUTES INVERT ONTO PLATE AND REPEAT WITH REMAINING GLAZE, COOL
- GLAZE
- MELT 1/4 CUP BUTTER IN A SMALL SAUCE PAN STIR IN 1/2 CUP SUGAR AND 2 TBSP WATER ,BRING TO A BOIL , REMOVE FROM HEAT STIR IN 1 TSP RUM
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 16 servings | |
| Calories 142 | |
| Calories from Fat 44 | 31% |
| Total Fat 4.95g | 6% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 206mg | 9% |
| Potassium 45mg | 1% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.35g | 1% |
| Protein 4.0g | 6% |
