Cook time: 1 Hr  Prep time: 30 Min  Serves: 8-10

Ingredients

1/2 c butter, softened
1 c sugar
3 eggs
2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 c sour cream
16 oz canned pumpkin puree
1/2 c dark rum
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ginger
1 c chocolate chips (optional)
PECAN TOPPING
1/4 c melted butter
1 1/2 c pecans, chopped
1 c brown sugar
1 tsp cinnamon

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9×12 pan, or 2 loaf pans.
2. To make topping: Mix together the cinnamon, pecans and brown sugar; set it and the melted butter aside.
3. To make cake: In a large bowl, cream butter and sugar. In a separate bowl, lightly beat eggs, vanilla, pumpkin, rum and sour cream; then add to butter mixture.
4. Blend together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger; add to wet ingredients, mixing just until combined. Fold in chocolate chips, if desired.
5. 2 options: 1)Sprinkle topping mixture on bottom of pan; drizzle melted butter over the top. Then pour the batter atop the topping. This option will be inverted after baking. 2)Pour mixture into the bottom of the prepared pan(s). Sprinkle dry topping mixture over the batter. This option will have a dry topping on top, no need to invert onto plate.
6. Bake for 40-45 minutes, or until toothpick comes out clean when inserted into center. Let cool in pan on wire rack for 15 minutes, then carefully remove from pans. If doing option 2, when you remove the bread from the pan, turn pan upside down to release and reverse cake onto a plate. The gooey pecan crust will now be on top.