Pumpkin Cake with Rum Sauce

Makes 8 servings
Time to Prepare: 0:20
Time to Cook: 0:45

Ingredients

1/2 cup Pumpkin, canned, with salt
1/2 cup Sugars, brown
1/4 cup Molasses
1 med Egg, whole, raw, fresh
1 1/2 cup Wheat flour, white, all-purpose, enriched, bleached
1/2 tsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate
1/2 tsp Leavening agents, baking soda
1/2 tsp Spices, allspice, ground
1/2 tsp Spices, cloves, ground
1/2 tsp Spices, ginger, ground
1/4 cup Sugars, granulated
1 tbls Cornstarch
1 1/4 cup Milk, nonfat, fluid, with added nonfat milk solids and vitamin A (fat free or skim)
2 tbls Alcoholic beverage, distilled, rum, 80 proof
2 tbls Margarine, regular, unspecified oils, with salt added
1/2 tsp Vanilla extract
1/8 tsp Spices, nutmeg, ground

Directions

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until light and
2. Combine flour, baking powder, baking soda, allspice, cloves, and ginger in medium bowl; add to pumpkin mixture. Blend at low speed until moistened. Pour batter into greased and floured 8-inch-square baking pan.
3. Bake cake at 350 degrees until toothpick inserted in center comes out clean, 30 to 40 minutes. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on wire rack. Serve with Rum sauce.
RUM saUcE
4. Mix sugar and cornstarch in small saucepan; stir in milk and rum. Cook over medium heat until mixture boils and thickens, stirring constantly.
5. Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.

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