2Sift the flour, baking powder, salt, cinnamon, ground ginger, baking soda, nutmeg, and ground cloves into
a large bowl. Put this aside.
3Whisk together brown sugar and eggs with a mixer. Beat in the vegetable oil and
then the pumpkin puree.
4add the dry ingredients mixture alternating with the whole milk in three parts.
mix well and scrape the sides and bottom of bowl between each part.
Grease and flour bundt pan.
5Bake for about one hour. Let the cake cool in the pan and then turn out onto a cooling rack.
6For the finishing touch, pour the orange cream cheese icing over the top of the cooled bundt cake.
7Makes one cake from a 2 quart bundt pan
8Place cream cheese and confectioners’ sugar in bowl and use a mixer until it becomes a smooth cream. If you are using a standing mixer, use the paddle attachment for the best results.
9add the softened butter to the bowl. Scrape down the sides and bottom of the bowl with a plastic spatula and then add the orange zest, vanilla bean or extract, heavy cream, pinch of salt and orange juice. Set the frosting aside until you are ready to pour over cake.