Spiced Pumpkin Cake

For cake:

Position rack in center of oven and preheat to 350°F.

Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.

Sift the 3 cups flour and next 7 ingredients (down to and including the nutmeg) into a medium bowl. Set aside.

Using an electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Using a rubber spatula, fold in the flour mixture. Divide batter between the two prepared pans. Smooth tops.

Bake cakes until a tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on a cooling rack.

Then run a knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using a serrated knife, trim rounded tops of cakes to level them off. Then you are ready to frost them.

For frosting:
Using an electric mixer, beat cream cheese and butter in a large bowl until smooth. Beat in dark rum (if using) and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on a serving platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake.

Make Ahead Tips:

This cake be made and fully assembled and frozen up to 2 weeks or refrigerated up to 3 days. Cover well with food service film and put another cover of foil over that and wrap tightly. Bring to room temperature before serving.