Pumpkin Spice Cake
A Tupperware recipe, at the Sneaky Kitchen
|2 large eggs
1 C. brown sugar, firmly packed
1/2 C. white sugar
3/4 C. cooking oil
1 C. canned pumpkin
1 tsp. vanilla extract
1/4 tsp. rum flavor
2 C. all purpose flour
|1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/4 cup milk
1/2 C. powdered confectioner's sugar
2 tsp. margarine or butter, softened
2 tsp. rum, approximately
Measure ingredients using Tupperware's
cups & spoons. Beat eggs in lg.
Beat in sugars & oil. Stir in the pumpkin, vanilla & rum
extract. Stir in all remaining ingredients just until smooth.
Lightly oil a 3-qt.
Cooker & its cone. Sprinkle with sugar; remove excess. Place cone in
Stack Cooker & pour in cake batter. Cook on high power for 9-1/2 to 10-1/2 min. or
just until toothpick inserted in center comes out clean. Rotate dish once during
cooking if microwave doesn't have a turntable.
Cool 30 min. before inverting onto serving platter. Mix powdered sugar & margarine or butter. Add
enough rum (or substitute milk & a few drops of rum flavoring) so you
can drizzle it over cake.