- Portion size 12 servings
- Credits : Canadian Living Magazine
On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.
In small bowl, stir pecans with 2 tbsp (30 mL) of the brown sugar; sprinkle over greased and flour-dusted 10-inch (3 L) Bundt pan.
In large bowl, beat remaining sugar with butter; beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until smooth.
In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture. Scrape into pan; tap pan on counter and smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 10 minutes. Remove from pan; transfer to rack.
Syrup: In small saucepan, melt butter over medium heat. Stir in sugar and 3 tbsp (45 mL) water; boil until dissolved and thickened, about 3 minutes. Stir in rum; boil for 1 minute. Brush over cake.
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o’-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.
Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and purée in food processor.
Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.
• 2 lb (1 kg) sugar pumpkin yields about 1 3/4 cups (425 mL) purée.
• 2 lb (1 kg) butternut squash yields about 2 1/2 cups (625 mL) purée.
Nutritional facts Per each of 12 servings: about
- Sodium 388 mg
- Protein 5 g
- Calories 550.0
- Total fat 28 g
- Potassium 311 mg
- Cholesterol 67 mg
- Saturated fat 7 g
- Total carbohydrate 67 g
- Iron 22.0
- Folate 30.0
- Calcium 8.0
- Vitamin A 89.0
- Vitamin C 3.0