Pumpkin Ginger Cake Rounds with Warm Rum Sauce

Baked in cans, this spiced cake is sliced into rounds and served with warm
rum sauce.

2 cakes (4 to 6 servings each)
1/2 cup each: canned pumpkin, packed light brown
  sugar
1/4 cup each: room temperature margarine or butter,
  light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda,
  ground allspice, cloves, and ginger
Warm Rum Sauce (recipe follows)
1. Combine pumpkin, brown sugar, margarine,

molasses, and egg in large mixer bowl; beat at medium speed until well
blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans
in slow cooker; cover and cook on high until wooden skewer inserted in
cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool
10 minutes. Loosen sides of cakes by gently rolling cans on counter, or
remove bottom ends of cans and push cakes through. Slice and serve with
Warm Rum Sauce.
Warm Rum Sauce
Makes 11/2 cups
1/4 cup sugar
1 tablespoon cornstarch
11/4 cups 2% reduced-fat milk
2 tablespoons each: rum or 1/2 teaspoon rum extract, margarine or butter
1/2 teaspoon vanilla
1⁄8 teaspoon ground nutmeg
1. Mix sugar and cornstarch in small saucepan; whisk in milk and rum.
Whisk over medium heat until mixture boils and thickens, 1 to 2 minutes.
Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.
Variation
Date and Nut Ginger Slices—Make recipe as above, adding 1/4 cup each
chopped dates and walnuts; omit Warm Rum Sauce. Spread cake slices
with softened cream cheese and apricot preserves.