1 c. brown sugar
1 lb. can pumpkin
1/2 tsp. allspice
1/2 c. chopped pecans
3 1/2 tsp. cinnamon
4 eggs
2 tsp. baking soda
1 1/4 c. sugar
3 tsp. salt
1/2 tsp. ginger
1 1/4 c. shortening
3 c. sifted flour
1 tsp. nutmeg
Whipped cream, if desired

In large bowl combine sugars, eggs and shortening. Beat 2 minutes at medium speed. Add pumpkin. Sift flour, salt, soda and spices together. Add gradually to the mixture while beating at low speed. When ingredients are mixed, beat at medium for 2 minutes. Stir in nuts; pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 60 to 65 minutes until cake tests done with toothpick. Cool cake 10 to 15 minutes before removing from pan. Just before serving, top with whipped cream and butter-rum sauce. Delicious warm.

BUTTER--RUM SAUCE:

1 C. sugar
3 tbsp. butter
1 1/4 tsp. rum flavor
2 tbsp. cornstarch
1 1/3 c. water
Yellow food coloring

In a medium saucepan combine sugar and cornstarch. Add water, cook and stir until mixture has boiled 2 minutes. Remove from heat; add flavoring and butter. Stir in a few drops of coloring. Spoon over warm cake.