Pumpkin Spice Pound Cake

Directions

*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.