2½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2½ teaspoons cinnamon ½ teaspoon ground ginger 1 teaspoon ground nutmeg ¼ teaspoon ground cloves 1 teaspoon salt 2 sticks butter, softened 1 cup sugar ½ cup brown sugar 4 eggs 2 cups pureed pumpkin 1 cup buttermilk 1 teaspoon vanilla extract 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk
Instructions: Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl and set aside. Cream butter and brown sugar together in mixer. Add eggs to mixer one at a time. Add pumpkin puree, buttermilk and vanilla and combine. Add dry mix to mixer and blend until smooth. Pour batter evenly into a greased and floured 10" Bundt pan. Bake in 350° oven for 55 minutes, until an inserted toothpick comes out clean. Cool 10 minutes in pan, then turn onto wire rack to finish cooling.
I prefer this cake without frosting, but if you prefer frosting, whisk powdered sugar, vanilla and milk together for glaze and drizzle over cake after it cools. For orange frosting, add food coloring to glaze mixture.
Note: This cake improves with age and is better after 2 or 3 days than immediately after baking.