Pumpkin Cake

Tonight I decided to use some of that pumpkin I pureed over the weekend, and found a recipe I had saved a long time ago but had never gotten around to making it. It is from Cooking Light. I made a couple of modifications and it came out terrific! The house smelled incredible, and Dear Husband couldn't wait to eat it, he nearly burnt his tongue. 

Ingredients

• 3 1/4  cups  all-purpose flour
• 1  tablespoon  baking powder
• 2 1/2  teaspoons  ground cinnamon
• 1  teaspoon  baking soda
• 1  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• 1 1/2  cups  fresh or canned pumpkin puree
• 1/2  cup  applesauce ( I didn't have any, used vegetable oil instead)
• 1 1/2  cups  granulated sugar
• 1/2  cup  stick margarine, softened
• 3  large egg whites (only had 2 eggs, so used both of them whole)
• 2  teaspoons  vanilla extract
• Cooking spray
• 3  tablespoons  dark or light brown sugar
• 1  tablespoon  dark rum
• 1  teaspoon  skim milk
• 3  tablespoons  powdered sugar

Preparation

Preheat oven to 350°.
Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.