Instructions

Preheat your oven to 350°F. Generously spray a 10- to 12-cup tube pan with baking spray and then rub it with a paper towel. You can also grease and flour a 10-inch tube or bundt pan to guarantee easy cake release.

Spread the pumpkin puree over paper towels to drain any excess moisture. This step helps to prevent the cake from becoming too dense.

In a large mixing bowl, combine the all-purpose flour, baking powder, ground ginger, ground cinnamon, salt, freshly grated nutmeg, and any additional spices if using. Mix well and set aside.

In a stand mixer, beat together the softened butter, dark brown sugar, eggs, pumpkin puree, and vanilla extract until well combined and fluffy.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

Pour the batter into the prepared tube or bundt pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare your desired glaze or icing. For the buttermilk glaze, combine all the glaze ingredients in a small saucepan over medium heat, whisking until smooth. For the caramel icing, melt the butter and brown sugar together, then add the milk, powdered sugar, vanilla, and salt until smooth.

Once the cake is done baking, allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Once completely cooled, drizzle the buttermilk glaze over the cake or spread the caramel icing on top. Optionally, sprinkle with rosemary-roasted honey walnuts for added texture and flavor.