Pumpkin Rum Pound Cake

courtesy of Elizabeth Fahey
Washington, D.C.

Recipe can be cut in half and baked in a loaf pan, and I've also
added raisins to the batter and made muffins (or are they cupcakes?)
for my husband, who has a thing for pumpkin-raisin muffins.

1 cup (2 sticks) butter, softened
3 cups sugar
5 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups pumpkin puree
2 teaspoons ground cinnamon
1/3 cup rum
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Preheat oven to 325 degrees.
Beat butter; add sugar and beat until very smooth (1-2 minutes); beat
in eggs one at a time.
Combine dry ingredients and spices in a separate bowl. In a third
bowl, combine pumpkin and rum.

Alternate mixing flour mixture and pumpkin mixture into butter
mixture. Pour into greased and floured tube (or Bundt) pan. Bake for
85-90 minutes. (325 degree oven)






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