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Pumpkin Spice Pound Cake


Pumpkin Spice Pound Cake recipe













Trans-fat Free, High Fiber


For cake
¾ cup pecans
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons mace
1 teaspoon nutmeg
1 cup margarine
1 cup brown sugar
1 cup sugar
4 large eggs
1 ¾ cups pumpkin
1 teaspoon vanilla extract
For rum butter glaze
¼ cup margarine
½ cup sugar
2 tablespoons water
2 tablespoons rum
dark or rum extract


*For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan.

Combine flour, baking soda, salt, cinnamon, mace and nutmeg in medium bowl.

Beat margarine, brown sugar andamp; granulated sugar in large mixer bowl until light and fluffy.

Add eggs; beat well. Add pumpkin and vanilla; beat well.

Add dry ingredients to pumpkin mixture, ⅓ at a time, mixing well.

Spoon batter into pan. Bake in 325 oven for 60 to 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 ½ 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. Dust with icing sugar if desired.

*For Rum Butter Glaze: Melt the ¼ cup margarine in small suacepan.

Stir in the ½ cup sugar and 2 tablespoon of water andamp; bring to a boil.

Remove from heat andamp; stir in 2 to 3 tablespoon of dark rum or rum extract.

Note: Chopped apples can be added to batter.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 142350% of calories from fat
 % Daily Value *
Total Fat 78g 121%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1707mg 71%
Total Carbohydrate 54g 54%
Dietary Fiber 9g 34%
Sugars g
Protein 39g
Vitamin A 390% Vitamin C 9%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?


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