Pumpkin Cake with Rum Sauce

Cake
• 1/2 cup (125 ml) canned pumpkin
• 1/2 cup (125 ml) brown sugar, lightly packed
• 4 Tbs (60 ml) butter or margarine
• 1/4 cup (60 ml) molasses
• 1 egg
• 1 1/2 cups (375 ml) all-purpose flour
• 1/2 tsp (2 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) each ground allspice, cloves, and ginger

Rum Sauce
• 1/4 cup (60 ml) sugar
• 1 Tbs (15 ml) cornstarch
• 1 1/4 cups (3 10 ml) milk
• 2 Tbs (30 ml) dark rum or 1/2 tsp (2 ml) rum extract
• 2 Tbs (30 ml) butter
• 1/2 tsp (2 ml) vanilla extract
• A grinding of fresh nutmeg

Combine the pumpkin, brown sugar, butter, molasses, and egg and beat until light and fluffy. Add the remaining ingredients and beat slowly just until the dry ingredients are incorporated.

Pour into a greased 8-inch (20 cm) square baking dish and bake in a preheated 350F (180C) oven for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack and serve with rum sauce (recipe below).

Serves 8 to 12.

Rum Sauce

Combine the sugar and cornstarch in a small saucepan. Add the milk and rum. Bring to a boil over moderate heat, stirring constantly.

Remove from the heat and stir in the remaining ingredients. Serve warm. Makes about 1 1/2 cups (375 ml).