Pumpkin Pound Cake
|Brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Vegetable shortening||1 1⁄4 Cup (20 tbs)|
|Pumpkin||1 Can (10 oz)|
|Sifted flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Cinnamon||3 1⁄2 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
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.