Moist Pumpkin Pound Cake

• 1-1/4 cups shortening
• 1-1/4 cups sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans
• 1 cup sugar
• 2 tablespoons cornstarch
• 1-1/3 cups water
• 3 tablespoons butter, cubed
• 1/2 teaspoon rum extract

1. In a large bowl, cream shortening and 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 to the creamed mixture just until combined. Stir in pecans.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

shortening, sugar, brown sugar, eggs, solidpack pumpkin, allpurpose, ground cinnamon, baking powder, baking soda, salt, ground nutmeg, ground allspice, ground ginger, pecans, sugar, cornstarch, water, butter, rum

Taken from www.tasteofhome.com/recipes/moist-pumpkin-pound-cake/ (may not work)