Butter the inside of a bundt cake pan (I used a 10 cup bundt pan).
In a large mixing bowl, combine the unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, ground nutmeg, ginger, salt, and ground cloves. Mix to combine. Set aside.
In a large mixing bowl, with a hand mixer, combine butter, granulated sugar, and light brown sugar. Mix on medium speed until it is light and fluffy.
Add the eggs, one at a time, mixing well between each.
Add the canned pumpkin puree and the vanilla extract. Mix until the mixture is all combined.
Add the flour, about ⅓ of the mixture alternating with the milk. Mix well until adding more flour.
*NOTE* When adding the flour, you can still use your hand mixer or use a mixing spoon, or your danish dough whisk.
Once all the ingredients have been incorporated stop mixing. As soon as you don’t have any more dry flour stop mixing and pour the mixture into your prepared bundt cake pan.
Bake in the preheated oven for 40 to 43 minutes. The cooking time is 40 minutes, but whenever I bake a bundt cake I always check sooner. I checked at 30 minutes. The cake is baked when the toothpick you insert in the middle comes back clean or with just a few crumbs.
Let the cake cool for 3 to 4 minutes in the pan.
Gently release the side of the cake from the pan and invert the pan on a cooling rack.
Cool the cake completely before frosting it.
Glaze
While the cake is cooling, make the glaze.
Mix all the ingredients into a bowl until combined.
Drizzle the glaze over the cake.
Allow a few minutes for the glaze to set.
Notes
Storage: Once the cake has cooled, place it in an airtight container for up to 3 days in the fridge.
Texture & Flavors: Moist, fluffy, airy. Not overly pumpkin flavor and all the spices blend well together to make the cake taste like Fall
You can choose to make a glaze or you can also make a cream cheese buttercream.
The cake is very light and moist, you can eat it as is, without glaze or frosting.
It is excellent served with a glass of milk, coffee, or tea.
Make it kid-friendly: omit the ground cloves and ginger. the cake will be cinnamon and the allspice will bring up the flavors to make it a comfort food cake for many occasions. Add sprinkles!
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.