Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3/4 c. Minced pecans
- 3 c. Flour
- 2 tsp Baking soda
- 1 tsp Salt
- 1 Tbsp. Grnd cinnamon
- 2 tsp Grnd mace
- 1 tsp Grnd nutmeg
- 1 c. Margarine
- 1 c. Brown sugar
- 1 c. Granulated sugar
- 4 x Large eggs
- 1 3/4 c. (16-ounce) pumpkin
- 1 tsp Vanilla extract
- 1/4 c. Margarine
- 1/2 c. Granulated sugar
- 2 Tbsp. Water
- 2 Tbsp. Dark rum or possibly rum extract (2-3T)
Direcciones
- *For cake: Sprinkle nuts over bottom of greased 12-c. Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl till light & fluffy. Add in Large eggs; beat well. Add in pumpkin & vanilla; beat well. Add in dry ingredients to pumpkin mix, 1/3 at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 minutes. or possibly till wooden pick comes out clean. Allow cake to cold for 10 minutes. Don't 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 minutes. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cold.*For Rum Butter Glaze: Heat the 1/4 c. margarine in small suacepan. Stir in the 1/2 c. sugar & 2 Tablespoons of water & bring to a boil. Remove from heat & stir in 2 to 3 Tablespoons of dark rum or possibly rum extract.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 508 | |
| Calories from Fat 209 | 41% |
| Total Fat 23.79g | 30% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 3.52g | |
| Cholesterol 69mg | 23% |
| Sodium 656mg | 27% |
| Potassium 105mg | 3% |
| Total Carbs 68.42g | 18% |
| Dietary Fiber 1.6g | 5% |
| Sugars 43.23g | 29% |
| Protein 5.74g | 9% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
