Mix 3 cups four, 2 Tbsp pumpkin pie spice, 2 tsp baking soda and 1 tsp salt in a medium bowl. Beat 2 sticks softenened butter, 1 cup each sugar and packed brown sugar in a large bowl until light and fluffy. Add 4 eggs; beat well. Add 1 can (15 oz) Libbys 100% pure pumpkin and 1 tsp vanilla. Gradually combine flour and pumpkin mixtures; mix well. Glaze: Melt 1/4 cup butter in a small saucepan; stir in 1/2 cup sugar and 2 Tbsp water. Bring to boil. Remove from heat; stir in 1 tsp rum extract. Place 3/4 cup chopped pecans on bottom of greased 12 cup bundt pan. Pour batter over nuts. Bake in preheated 325 degree oven for 60 to 70 minutes or until inserted wooden pick comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes. Invert onto plate and repeat with remaining glaze. Cool.
Recipe from: Libbys Pumpkin
Contributed by: Jenny Myatt, Ocracoke Island Realty
