Pumpkin Spice Cake

I saw this recipe on Martha Stewart, but she took it from somewhere else...you know the story. Usually, my test to see if the cake will turn out is if the batter tastes especially good. This cake passed the test. Best cooked in a bundt pan, and you can use whichever milk is on hand.


1 ½ cups unsalted butter, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
3 cups sugar
6 large eggs
1 ½ teaspoon pure vanilla extract
Zest of 1 orange
½ cup buttermilk
½ cup canned pumpkin

Orange Glaze
1 ½ cup of icing sugar (powered sugar)
3 tablespoons orange juice

1. Preheat oven to 350°. Butter and flour a nonstick 10-inch tube pan; set aside.

2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.

4. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.