Pumpkin Pound Cake Recipe
Ingredients
1 cup brown sugar
1 1/4 cups granulated sugar
1 1/4 cups vegetable shortening
4 eggs
1 can pumpkin
3 cups sifted flour
1 tablespoon salt
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup chopped pecans
Directions
In large mixing bowl, combine sugars, vegetable shortening, and eggs; beat 2 minutes on medium speed of electric mixer; add pumpkin.
Sift together flour, salt, soda, and spices; gradually blend into creamed mixture.
Beat 2 minutes at high speed.
Stir in nuts.
Pour into greased and floured 10 inch tube pan.
Bake at 350° for 60 to 65 minutes.
Cool 15 minutes; remove from pan.
To serve, top with whipped cream and Butter Rum Sauce: In saucepan, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
Add 1 1/3 cups water; cook and stir until thickened; cook 2 minutes more.
Remove from heat; add 3 tablespoons rum (or 1 1/4 teaspoons rum flavoring) and 3 tablespoons butter.
Sift together flour, salt, soda, and spices; gradually blend into creamed mixture.
Beat 2 minutes at high speed.
Stir in nuts.
Pour into greased and floured 10 inch tube pan.
Bake at 350° for 60 to 65 minutes.
Cool 15 minutes; remove from pan.
To serve, top with whipped cream and Butter Rum Sauce: In saucepan, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
Add 1 1/3 cups water; cook and stir until thickened; cook 2 minutes more.
Remove from heat; add 3 tablespoons rum (or 1 1/4 teaspoons rum flavoring) and 3 tablespoons butter.
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