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Moist Pumpkin Pound Cake

 Moist Pumpkin Pound Cake
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
12-16 ServingsPrep: 25 min. Bake: 1 hour + cooling

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

  • 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

2 of 2

Moist Pumpkin Pound Cake (continued)

Directions (continued)

  • 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 near 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. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 462 calories, 21 g fat (6 g saturated fat), 59 mg cholesterol, 296 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.