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Pumpkin Pecan Bundt CakeCream butter and brown sugar. Add pumpkin purÃ©e and mix well. In separate bowl mix dry ingrediants: flour, baking powder, baking soda, cinnamon, ginger, cloves. Add to butter, sugar, pumpkin mixture and mix. Then add sour cream and mix. Spoon half mixture into greased floured 10" bundt pan. Make ditch with spoon - sprinkle Sugared Pecan mixture into ditch mounding slightly. Spoon remaining batter over.
Â¾ cup butter, softened (or margarine)
1Â½ cups packed brown sugar
1 can (14 oz/398 ml pumpkin purÃ©e) or 2 cups
3 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon (or allspice)
1 teaspoon ginger
Â½ teaspoon cloves
Â¾ cup sour cream (can use fat free)
2 tablespoon icing sugar (dusting on top)
Â¾ cups chopped toasted pecans
Â½ cup packed brown sugar
Bake at 350 degrees for 50-60 minutes.
Turn out onto rack. Let cool. Dust with icing sugar.
This recipe has become a family favorite. For those who like pumpkin, Pumpkin Delight to follow. We grow our own pumpkins so as you all know some years we have more pumpkin than we know what to do with. I still have 8 sitting in the basement waiting for me to do something with.
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