FLORA'S PUMPKIN PECAN RUM CAKE Recipe

MIX 3 CUPS ALL PURPOSE FLOUR, 2 TBSPS PUMPKIN PIE SPICE, 2 TSP BAKING SODA AND 1 TSP SALT IN MEDIUM BOWL, BEAT 2 STICKS SOFTENED BUTTER, 1 CUP GRANULATED SUGAR, AND 1 CUP PACKED BROWN SUGAR IN A LARGE BOWL UNTIL LIGHT AND FLUFFY, ADD 4 EGGS AND BEAT WELL, ADD I CAN OF 100 % PURE PUMPKIN AND 1 TSP VANILLA EXTRACT. GRADUALLY COMBINE FLOUR AND PUMPKIN MIXTURE, AND MIX WELL..PLACE 3/4 CUPS CHOPPED PECANS ON BOTTOM OF GREASED 12 CUP BUNDT PAN POUR BATTER OVER NUTS. BAKE IN PREHEATED OVEN 325* OVEN FOR 60 TO 70 MINUTES OR UNTIL WOODEN PICK INSERTED IN CAKE 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 GLAZE MELT 1/4 CUP BUTTER IN A SMALL SAUCE PAN STIR IN 1/2 CUP SUGAR AND 2 TBSP WATER ,BRING TO A BOIL , REMOVE FROM HEAT STIR IN 1 TSP RUM