Pumpkin Cranberry Mini Bundt Cakes Ingredients 1 1/2 ounces chopped pecans (about 6 ounces) 2 cups light brown sugar; packed 1 (15 ounce) can sold pack pumpkin 1 cup canola oil 4 eggs 1/2 cup sour cream 1/4 cup molasses 1/2 cup rum divided 4 cups all purpose flour 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups dried cranberries 1 1/4 cups confectioners' sugar 2 - 3 tablespoons heavy cream Method Preheat oven to 350°F. On baking sheets toast pecans until fragrant, 6 minutes. Cool 5 minutes; set aside. Butter and flour 8 mini (1 cup) Bundt pans. Whisk together brown sugar, pumpkin, oil, eggs, sour cream, molasses and 1/4 cup rum. Combine flour, pie spice, baking powder, soda and salt; with spatula fold into sugar mixture. Fold in cranberries and reserved nuts. Divide batter among pans. Bake 20 to 22 minutes or until toothpick inserted into center comes out clean. Cool in pans on rack one minute. Remove from pans; brush with remaining run. Cool completely on rack. Combine confectioners' sugar with enough cream to form thick pourable mixture. Drizzle over cakes. Yield: 8 cakes