Ingredients:
3/4 cup butter ( 3/4 cup)
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin ( NOT pie filling)
3/4 cup buttermilk, well-shaken
1 teaspoon vanilla
1 1/4 cups sugar or 1 1/4 cups Splenda sugar substitute, for baking
3 large eggs
2 tablespoons buttermilk, plus additional
2 teaspoons buttermilk, well-shaken
1 1/2 cups powdered sugar
Directions:
Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.
Servings: 12
Time preparation: 30 min.
Time total: 80 min.