Pumpkin Nut Pound Cake

3/4 cup sugar
1/2 cup firmly packed light brown sugar
3/4 cup soft butter or margarine
2 eggs
1 cup solid pack pumpkin
1 3/4 cups flour
1/2 cup finely chopped or ground pecans
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
Glaze
Sliced almonds

Combine sugars, butter, and eggs in large mixer bowl. Beat on medium speed until fluffy. Add pumpkin; beat just until blended. Combine flour, pecans, baking soda, salt, and spices. Gradually add to batter, beating well after each addition. Pour into greased and floured 9 x 5 inch loaf dish. Bake in moderate oven (325 degrees F.) 75 to 80 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. Drizzle with glaze and sprinkle with sliced almonds.

Glaze: Combine 1 cup sifted powdered sugar and 2 to 3 teaspoons water.