3/4 cup chopped pecans, toasted
3/4 cup firmly packed dark brown sugar
3 Tbsp. all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 cup butter, melted
1 cup unsalted butter, softened
2 cups granulated sugar
2 cups firmly packed dark brown sugar
5 large eggs
2 cups canned unsweetened pumpkin
1/4 cup dark rum
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
3/4 cup firmly packed dark brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
1 tsp. dark rum
1 cup plus 2 Tbsp. sifted brown sugar


Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter.  Use fingers to pinch streusel into big clumps.  Set aside.


Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.


Stir together pumpkin and 1/4 cup rum in a bowl.  Combine flour and next 7 ingredients in a medium bowl.  Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.


Pour half of batter into a well-greased (with shortening) and floured 12-cup Bundt pan.  Sprinkle batter with streusel.  Top with remaining batter.


Bake at 325 degrees for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan and let cool completely.


Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan.  Cook, stirring constantly over medium-low heat until butter melts and sugar dissolves.  Increase heat to medium-high, and stir in 1 tsp. rum.


Place powdered sugar in a bowl.  Pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth.  Let cool 20 to 25 minutes or until lukewarm.  Spoon icing over cooled cake, and let stand until icing is firm.  Yield:  12 servings.

 

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