In a large mixing bowl, cream shortening and both types of 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 dry ingredients to the creamed mixture until just incorporated.
Stir in pecans, if using.
Pour batter into a greased and floured 10-inch Bundt pan. Bake for 60-65 minutes or until toothpick inserted near the middle of the cake comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
To make the rum and butter glaze:
In a saucepan, combine sugar and corn starch. Gradually stir in water. Bring to a boil over medium heat.
Cook and stir for two minutes or until thickened.
Remove from heat; stir in butter and rum extract. Serve warm with cake.
Pumpkin Bundt Cake
Prep Time: 15 Minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yield: 16 servings
Ingredients
For Cake:
1 1/4 C. Crisco® All-Vegetable Shortening
1 1/4 C. sugar
1 C. light brown sugar
4 eggs
1 – 15 oz can pumpkin
3 C. all-purpose flour
3 tsp. Spice Islands® Ground Cinnamon
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1 tsp. salt
1 1/2 tsp. Spice Islands® Ground Nutmeg
1/2 tsp. Spice Islands® Ground Allspice
1/2 tsp. Spice Islands® Ground Ginger
1/2 C. chopped pecans
For Rum and Butter Glaze:
3 Tbsp. Clabber Girl® Corn Starch
3/4 C. granulated sugar
3/4 C. water
1/2 tsp. butter
1 tps. rum extract
Directions
Preheat oven to 350° F.
In a large mixing bowl, cream shortening and both types of 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 dry ingredients to the creamed mixture until just incorporated.
Stir in pecans, if using.
Pour batter into a greased and floured 10-inch Bundt pan. Bake for 60-65 minutes or until toothpick inserted near the middle of the cake comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
To make the rum and butter glaze:
In a saucepan, combine sugar and corn starch. Gradually stir in water. Bring to a boil over medium heat.
Cook and stir for two minutes or until thickened.
Remove from heat; stir in butter and rum extract. Serve warm with cake.
