INGREDIENTS

  • 3/4 cup margarine , softened
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup sugar
  • 1 1/2 cups frozen egg substitute , thawed
  • 1 (16ounce)can pumpkin
  • 1/3 cup bourbon
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup chopped pecans
  • vegetable oil cooking spray

DIRECTIONS

  1. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
  2. Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
  3. Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.