Pecan Pumpkin Pound Cake

Yield: 8 (10-inch) pies/48 servings

Ingredients	Lb.	Oz.	Method
Unsalted butter	1	-	Mix on high speed for 1 minute.
Brown sugar	1	9	Add. Mix at second speed of 3-speed mixer until smooth.
Frozen (thawed) or refrigerated liquid whole egg	2	-	Add. Mix at second speed until blended.
Canned pumpkin	2	-	Blend together. Add half to batter. Blend.
Rum extract	-	.33	-
All-purpose flour	3	10	Sift together. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended.
Pumpkin pie spice	-	.5	-
Baking powder	-	.5	-
Baking soda	-	.15	-
Salt	-	.25	-
Chopped pecans	-	7.5	-
Total approximate weight	10 lb.	12 oz.

Instructions
Spray-coat 5 small (5 x 9-inch) loaf pans. Portion approximately 2 lb. 2 oz. batter into each pan. Top each pan with 1.5 oz. pecans. Bake at 325°F for 1 hour. Cool before slicing.