MOIST PUMPKIN POUND CAKE

Moist Pumpkin Pound Cake image

The butter-rum sauce is a delicious complement to this pretty pumpkin cake.

Provided by Taste of Home

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

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 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

Steps:

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., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., 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.

Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.