Pumpkin Chiffon Cake with Nutmeg Sauce

2-1/4 cups Sifted cake-and-pastry flour
1-1/2 cups Granulated sugar
2 tsp Baking powder
1/2 tsp Each salt and cinnamon
1/4 tsp Each nutmeg and allspice
1/2 cup Vegetable oil
5 Egg yolks
3/4 cup Canned pumpkin
1 tbsp Grated orange rind
1/3 cup Orange juice
7 Egg whites
1/2 tsp Cream of tartar
Nutmeg Sauce (recipe follows)

In bowl, combine flour, 3/4 cup of the sugar, baking powder, salt, cinnamon, nutmeg and allspice; make well in center. Pour in oil, egg yolks, pumpkin, orange rind and juice; beat well. In separate bowl, beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold into batter. Pour into ungreased 10-inch tube pan.

Bake in 350 F (180 C) oven for 55 to 60 minutes or until top springs back when touched. Invert pan and let cake hang in pan until cool. Serve with Nutmeg Sauce.

Makes 8 servings.

Nutmeg Sauce

Spoon this sauce warm over Pumpkin Chiffon Cake, or chill and thin with a little more milk or cream.

3 tbsp Butter
3 tbsp All-purpose flour
1/2 cup Packed brown sugar
1 tsp Nutmeg
1-1/2 cups Milk
2 tbsp Rum (optional)
1/2 cup Whipping cream

In saucepan, melt butter over medium-low heat; blend in flour and cook, stirring, until barely bubbly. Add sugar and nutmeg; gradually stir in milk. Cook over medium heat, stirring, until boiling and thickened. Remove from heat; stir in rum (if using). Let cool slightly. Whip cream; fold into sauce.

Makes about 2 cups.