Subject: Pumpkin Cake with Rum Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat May 04 2002 - 02:38:19 EDT
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F O O D F U N N Y
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It has been a while, but the mysterious "DRSPAGHETI" is still sending
us food funnies:
Two women were discussing marriage, and one said, "We've been married
ten years, and every night my husband has complained about dinner.
Not one night without complaining about the food."
The other woman said, "That's awful. Doesn't it bother you?"
The first one replied, "Oh, no. Not in the slightest."
"You must be a saint!" commented the second.
To which, the first woman replied, "Why should I object? I enjoy his
cooking just fine."
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T O D A Y ' S R E C I P E
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Here is a moist cake that will remind you of the traditional American
pumpkin pie, but there is no reason to wait until the holidays to
enjoy it.
Pumpkin Cake with Rum Sauce
1/2 cup (125 ml) canned pumpkin
1/2 cup (125 ml) brown sugar, lightly packed
4 Tbs (60 ml) butter or margarine
1/4 cup (60 ml) molasses
1 egg
1 1/2 cups (375 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) each ground allspice, cloves, and ginger
Combine the pumpkin, brown sugar, butter, molasses, and egg and beat
until light and fluffy. Add the remaining ingredients and beat slowly
just until the dry ingredients are incorporated. Pour into a greased
8-inch (20 cm) square baking dish and bake in a preheated 350F (180C)
oven for 30 to 40 minutes, until a toothpick inserted in the center
comes out clean. Cool on a wire rack and serve with rum sauce (recipe
below). Serves 8 to 12.
Rum Sauce
1/4 cup (60 ml) sugar
1 Tbs (15 ml) cornstarch (cornflour)
1 1/4 cups (310 ml) milk
2 Tbs (30 ml) dark rum or 1/2 tsp (2 ml) rum extract
2 Tbs (30 ml) butter
1/2 tsp (2 ml) vanilla extract
A grinding of fresh nutmeg
Combine the sugar and cornstarch in a small saucepan. Add the milk
and rum. Bring to a boil over moderate heat, stirring constantly.
Remove from the heat and stir in the remaining ingredients. Serve
warm. Makes about 1 1/2 cups (375 ml).
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