Beat butter at medium speed with an electric mixer
about 2 min. or until soft and creamy.
Gradually add sugar, beating at
medium speed 5-7 min. Add eggs,
one at a time, beating just until yellow disappears.

Combine flour and next 6 ingredients.
Combine pumpkin and rum.
flour mixture to creamed mixture
alternately with pumpkin mixture,
beginning and ending with flour mixture.
Mix at lowest speed just until blended
after each addition.

Pour batter into a greased and floured 10" tube pan.
Bake at 325F for 1 hour and 25-30 min.
or until a wooden pick inserted in center
of cake comes out clean.
Cool cake in pan on a wire rack 10 min.;
then remove from pan, and let cool on wire rack.