- Pumpkin Pecan Bundt Cake
¾ cup butter, softened (or margarine)
1½ cups packed brown sugar
2 eggs
1 can (14 oz/398 ml pumpkin purée) or 2 cups
3 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon (or allspice)
1 teaspoon ginger
½ teaspoon cloves
¾ cup sour cream (can use fat free)
2 tablespoon icing sugar (dusting on top)
- Sugared Pecans
¾ cups chopped toasted pecans
½ cup packed brown sugar
- Bake at 350 degrees for 50-60 minutes.
Turn out onto rack. Let cool. Dust with icing sugar.
Emilie