Pumpkin Pound Cake with Butter Rum Sauce

1 cup brown sugar
1 1/4 cups granulated sugar
1 1/4 cups Crisco shortening
4 eggs
1 (1 pound) can pumpkin
3 cups sifted flour
3 teaspoons salt
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 cup chopped pecans
Whipped cream, if desired

Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

In a large mixing bowl combine sugars, Crisco and eggs. Then beat 2 minutes at medium speed; add pumpkin. Sift flour, salt, baking soda and spices together. Add gradually to the mixture while beating at low speed. When ingredients are mixed, beat at medium speed for 2 more minutes. Stir in nuts. Pour into prepared pan. Bake for 60 to 65 minutes. Cool cake for 10 to 15 minutes before removing from pan.

Just before serving, top with whipped cream and Butter Rum Sauce.

Butter Rum Sauce:
1 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups water
3 tablespoons rum or rum flavoring
3 tablespoons butter
Yellow food coloring

In medium saucepan combine sugar and cornstarch. Add water. Cook and stir until mixture has boiled for 2 minutes. Remove from heat. Add rum and butter. Stir in a few drops of yellow food coloring. Spoon over warm cake.