• 3/4 cup butter
• 1 1/4 cups sugar
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda soda
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 teaspoon salt
• 1 15oz can pumpkin
• 3/4 cup buttermilk
• 1 tsp vanilla

For icing

• 3 tbsp (about) buttermilk
• 1 1/2 cups confectioners sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla

Preheat oven to 350°. Butter bundt pan and dust with flour.

Mix together flour, baking powder, baking soda, and spices, and set aside. Mix pumpkin, buttermilk, and vanilla in another bowl.
Beat butter and sugar until light and fluffy, then add eggs one at a time and mix well. Add flour and pumpkin mixtures alternately in three batches, beginning and ending with flour. Mix until just smooth,

Spoon batter into pan, smoothing top, and bake 50 to 55 minutes or until skewer comes out clean. Cool cake in pan about 15 minutes, then remove from pan and cool completely.

For the icing:

While cake is cooling, whisk together buttermilk, vanilla, cinnamon, and powdered sugar until smooth. Drizzle icing over cake.

**Note: The cinnamon glaze is good, but you could easily just dust with powdered sugar or go crazy and make a cream cheese icing. It’s a nice, moist cake and will handle any sort of topping.