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Ingredients

Cake:

• 3 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground allspice
• 3/4 cup (12 tablespoons) unsalted butter, softened
• 2 cups brown sugar
• 5 large eggs, lightly beaten
• 1 cup buttermilk
• One 15 oz. can pumpkin

 

Glaze:

• 1/2 cup unsalted butter
• 1 1/2 cups confectioners sugar
  

Cooking Instructions

1. Heat oven to 325 degrees F. Grease and flour a bundt pan.
2. In a medium bowl, whisk flour, cinnamon, baking soda, baking powder, ginger, salt, clove, and allspice to combine.
3. In a large bowl, beat butter with sugar until combined.
4. In a medium bowl, mix eggs, buttermilk, and pumpkin to combine.
5. Starting and ending with dry ingredients, alternate adding dry ingredients and buttermilk mixture to the butter in three additions, beating with an electric beater and scraping down the side of the bowl, as needed.
6. Pour into prepared bundt pan and bake about 1 hour 10 minutes until a toothpick in the center of the cake comes out clean. Cool on a rack 10 minutes. Turn out on rack and cool completely.
7. For glaze, in small bowl melt butter until small flecks of brown appear. Mix butter into confectioners sugar. Pour over the cake.
   

Substitution(s)

Make-Ahead

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