Pumpkin Pound Cake with Butter Rum Sauce

1 C. brown sugar
1 1/4 C. granulated sugar
1 1/4 C. Crisco shortening
4 eggs
1 (1 lb.) can pumpkin
3 C. sifted flour
3 tsp. salt
2 tsp. baking soda
3 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 C. chopped pecans
Whipped cream, if desired


Preheat oven to 350ºF. 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
1 C. granulated sugar
2 T. cornstarch
1 1/2 C. water
3 T. rum or rum flavoring
3 T. butter
Yellow food coloring


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 several drops of yellow food coloring. Spoon over warm cake.