Man accused of killing his father with an ax is found unfit to stand trial and must undergo treatment

Praline Pecan Pumpkin Bundt Cake. Use a traditional 12-cup bundt pan. Ingredients for the cake: 4 large eggs at room temperature, 2 cups sugar, 1 cup vegetable oil, 1 (15 ounce) can pumpkin. Use Libby's or a brand you trust – not generic. *** – 2 cups all-purpose flour – 2 teaspoons baking powder – 2 teaspoons ground cinnamon – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1/2 teaspoon ground ginger – 1/4 teaspoon ground cloves – 1/2 cup chopped toasted walnuts or pecans (optional) Pecan Praline Topping – 1 cup chopped pecans – 5 tbsp melted salted butter – 1/3 cup light brown sugar – 1/4 tsp cinnamon Directions: Prepare a 12 cup bundt pan by greasing it 1-2 teaspoons shortening and lightly dusted with flour. Praline Topping Instructions: Mix together melted butter, brown sugar, cinnamon and pecans. Pour evenly into the bottom of the bundt pan and set aside. Cake ingredients: Mix the first four cake ingredients in a bowl. Mix well with the mixer. Mix together the flour and the remaining dry ingredients. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir them in by hand and do not overmix the batter. Pour the batter evenly over the bundt pan filled with the praline topping. Bake in a preheated 350° oven on the middle rack for 55-60 minutes or until dough is set. A toothpick skewer comes out with no wet dough. Let the hot cake rest in the tin for 3 minutes – then turn it out onto a cooling rack. Do not let the cake sit in the pan for more than 5 minutes or the cooling sugar will prevent the cake from coming apart. Allow the cake to cool before cutting. It tastes wonderful on its own, but can also be served with whipped cream and a little caramel.