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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The butter-rum sauce is a delicious complement to this pretty pumpkin cake. Ingredients:
1-1/4 cups shortening |
1-1/4 cups sugar |
1 cup packed brown sugar |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
3 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 cup chopped pecans |
sauce: |
1 cup sugar |
2 tablespoons cornstarch |
1-1/3 cups water |
3 tablespoons butter, cubed |
1/2 teaspoon rum extract |
Directions:
1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake. Yield: 12-16 servings.
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