25 Days of Desserts - Day 15

Pumpkin Pound Cake

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups butter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk

Glaze
1 1/2 cups powdered sugar
3 tablespoons butter, softened
4 to 6 teaspoons milk

Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside. Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed. Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.

*Substitute*
1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon each ground nutmeg, and cloves.