Angie's Pumpkin Cake With Chopped Walnuts and Eggnog Icing

Photo: Angie Zafereo

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

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside.

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.

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.