Pumpkin pound cake with butter rum sauce
Pumpkin pound cake with butter rum sauce recipe in the cake category
Recipe ingredients:
- 1 cup brown sugar
- 1 1/4 cups granulated sugar
- 1 1/4 cups Crisco shortening
- 4 eggs
- 1, 1 pound, can pumpkin
- 3 cups sifted flour
- 3 teaspoons 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
- Whipped cream, if desired
- Butter rum sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 3 tablespoons rum or rum flavoring
- 3 tablespoons butter
- Yellow food coloring
Recipe method:
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch tube pan.
- In a large mixing bowl combine sugars, Crisco and eggs.
- Then beat 2 minutes at medium speed.
- Add pumpkin. Sift flour, salt, baking soda and spices together.
- Add gradually to the mixture while beating at low speed.
- When ingredients are mixed, beat at medium speed for 2 more minutes.
- Stir in nuts. Pour into prepared pan.
- Bake for 60 to 65 minutes.
- Cool cake for 10 to 15 minutes before removing from pan.
- Just before serving, top with whipped cream and butter rum sauce.
- Butter rum sauce:
- In medium saucepan combine sugar and cornstarch.
- Add water. Cook and stir until mixture has boiled for 2 minutes.
- Remove from heat. Add rum and butter.
- Stir in a few drops of yellow food coloring.
- Spoon over warm cake.
Tags: pumpkin, pound, butter, rum, sauce, recipe, cake, recipes, cooking