How to make Pumpkin Pound Cake with Maple Pecan Glaze | Grand Strand Magazine - Myrtle Beach, SC

Ingredients

• 12 tablespoons unsalted butter
• 3 cups sugar
• 2 eggs
• 4 egg yolks
• 1 15-ounce can pumpkin
• 5 tablespoons heavy cream
• 1 tablespoon honey
• 1 tablespoon vanilla extract
• 1 tablespoon dark rum
• 2 3/4 cups flour
• 1/4 cup turbinado sugar
• 1 tablespoon baking powder
• 1 3/4 teaspoons ground cloves
• 1/2 teaspoon salt
• 1/8 teaspoon allspice
• 1/2 cup powdered sugar
• 3 tablespoons maple syrup
• 1/2 cup chopped pecans