Pumpkin Spice Pound Cake

For Cake: 3/4 cup chopped pecans

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground mace

1 teaspoon ground nutmeg

1 cup margarine

1 cup brown sugar

1 cup granulated sugar

4 eggs

1 3/4 cups (16-oz) pumpkin

1 teaspoon vanilla extract

For Rum Butter Glaze: 1/4 cup margarine

1/2 cup granulated sugar

2 tablespoons water

2 T. dark rum or rum extract (2-3T)

*For cake: Sprinkle nuts over bottom of greased 12-cup Bundt pan. Combine flour, baking soda, salt, cinnamon, mace & nutmeg in medium bowl. Beat margarine, brown sugar & granulated sugar in large mixer bowl until light & fluffy. Add eggs; beat well. Add pumpkin & vanilla; beat well. Add dry ingredients to pumpkin mixture, 1/3 at a time, mixing well. Spoon batter into pan. Bake in 325 oven for 60-70 min. or until wooden pick comes out clean. Allow cake to cool for 10 min. Do not remove from pan. Make holes in cake with pick; pour 1/2 of the Butter Rum Glaze over the cake. Let cake stand for 5 min. Then invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. *For Rum Butter Glaze: Melt the 1/4 c. margarine in small suacepan. Stir in the 1/2 c. sugar & 2 T. of water & bring to a boil. Remove from heat & stir in 2 to 3 T. of dark rum or rum extract.