Pumpkin Rum Cake - cooking recipe

Ingredients

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 butter or 1 cup margarine, softened
1 cup dark brown sugar
1 cup granulated sugar
4 eggs
1 (15 ounce) can Libby's canned pumpkin
1 teaspoon vanilla
Butter Rum Glaze
1/4 cup butter
1/2 cup granulated sugar
2 tablespoons water
2 -3 tablespoons dark rum

Preparation

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 long pick (I use 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.
Cool completely.