- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2010
MethodOn 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.
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