Cook Time: 1 hour
Ingredients:
- 4 eggs
- 1 cup sugar
- 1 cup light brown sugar, packed
- 1 16-ounce can pumpkin
- 1 cup vegetable oil
- 2 tablespoons Dark Rum
- 3 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- For icing:
- 12 oz. Cream Cheese (room temperature)
- 1 lb. powdered sugar
- 1/2 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
- 2 oz milk
Preparation:
Beat eggs until frothy; add sugars and beat until very thick.Add pumpkin, oil, and rum; blend until smooth.
Stir together flour, spice, baking powder, and salt.
Thoroughly blend flour mixture into creamed mixture.
Pour into greased and floured 10 inch tube or bundt cake pan.
Bake in preheated 350*F. oven for 1 hour or until cake tester inserted near center comes out clean.
Icing:
Blend all ingredients on medium speed.
