Pumpkin Spice Bundt Cake

Well, this was my cake walk submission this year and probably what Scott will get for his birthday cake as well. Just one more recipe in my obvious obsession with pumpkin. For the spices, you can also substitute 2 t. of pumpkin pie spice.

3 3/4 c all-purpose flour
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
1 t. baking soda
1 t. salt
2 c sugar
1 1/2 c butter, softened
6 eggs
3/4 c pumpkin puree (canned or homemade)
3/4 c milk

Heat oven to 180 C. Combine flour, baking powder, spices, baking soda and salt in medium bowl. Set aside. Combine sugar and 1 1/2 cups butter in large bowl. Beat until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Gradually add flour mixture alternately with 3/4 cup milk until well mixed. Spoon batter into greased bundt pan. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

For icing: (lots of options here)
The easiest option is just to sprinkle the top of the cake with powdered sugar.

But for an icing, here's another option:
Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.

Next time I may try the cinnamon or maple icing that I use on pumpkin scones for something different.