A moist, delicious cake with a lovely tasty rum glaze. The best I ever had.
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 sweet butter softened
1 Cup dark brown sugar
1 Cup granulated sugar
1 (15 Ounce) can Libby's canned pumpkin
1 Teaspoon vanilla
Butter Rum Glaze
1/4 Cup butter
1/2 Cup white or brown sugar
2 Tablespoons water
2 -3 Tablespoons dark rum
Preheat oven to 325. Grease 12 cup bundt pan.
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.
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.
Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
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.
Poke holes all over cake with 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.