Pumpkin Rum Cake

I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 3  cups all-purpose flour
• 3  teaspoons ground cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1  teaspoon ground ginger
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  cup butter or 1  cup margarine, softened
• 1  cup dark brown sugar
• 1  cup granulated sugar
• 4  eggs
• 1 (15 ounce) can Libby's canned pumpkin
• 1  teaspoon vanilla

• Butter Rum Glaze

• 1⁄4 cup butter
• 1⁄2 cup granulated sugar
• 2  tablespoons water
• 2 -3  tablespoons dark rum

Directions

1. Preheat oven to 325. Grease 12 cup bundt pan.
2. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
3. Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
4. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
5. While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
6. Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
7. Cool completely.