Angie's Pumpkin Cake With Chopped Walnuts and Eggnog Icing
By: Angie Zafereo
Published: Thursday, October 7, 2010 - 8:35am

Ingredients




Nonstick cooking spray, for pan
4 cups cake flour or multi-grain cake flour (not self-rising)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin pie spice
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
2 cups buttermilk
1 1/2 cups chopped walnuts
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for sprinkling
Eggnog Icing
3 cups confectioners' sugar
1/4 cup softened butter
 cup commercial eggnog

Preparation

1 Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess. 2 Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside. 3 Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree and walnuts. Beat until combined. Pour batter into prepared pan. 4 Bake cake until golden  about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, sprinkle with confectioners' sugar.

About


I use a bundt cake pan, but any other kind of cake pan will work also

Comments:
Riz Lee

wow.. its tasty...
http://www.cooking-korner.blogspot.com
Angie Zafereo

Thanks Riz.  I hope you'll enjoy it