Pumpkin Buttermilk Pound Cake

Pumpkin Buttermilk Pound Cake - made November 20, 2020 from Seasonal and Holiday Recipe Exchange

I'm still catching up on recipes I made a few months ago and, as you can tell, it was still pumpkin season. Unlike the cookies and brownies I bake for Soldiers Angels care packages, this cake was for my nieces' birthday. I haven't seen either in awhile (thanks again, Covid) but I mailed them both a baked goods care package as part of their gift.

The original recipe included a glaze but since I was mailing this out, I didn't glaze it so it would be less messy to pack and ship. 

This was a good, straightforward, bundt cake. Moist. flavorful, good texture and it held up well for mailing. That's all I asked from it.

1 cup unsalted butter, softened

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

3/4 teaspoon nutmeg

3/4 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

1 1/4 cups canned pumpkin

1/2 teaspoon vanilla

3/4 cup buttermilk

1 1/4 cups granulated sugar

3 large eggs

1. Preheat oven to 350 degrees F. Thoroughly spray a bundt pan with non-stick baking spray. Set aside.
   
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
   
3. Beat butter and granulated sugar in large bowl of electric mixer at medium-high speed until pale and fluffy (3 to 5 minutes), then add eggs and beat another minute.  Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
   
4. Spoon batter into pan and bake until a wooden toothpick or skewer inserted in center of cake comes out clean (40 to 50 minutes). Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack.  Cool completely, transfer to platter, then drizzle with glaze.

Cinnamon Buttermilk Glaze
1/3 cup buttermilk
1/4 cup granulated sugar

2 tablespoons butter

2 teaspoons cornstarch

1/8 teaspoon baking soda

1/4 teaspoon cinnamon 

1. Combine all ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.