Pumpkin Buttermilk Pound Cake
"An autumn showstopper dessert, perfect for any occasion; it will be sure to bring oohs and aahs from everyone who has the pleasure of partaking. I took this cake to work one night last week and the slices flew off the plate so fast I couldn't believe it. But, I mean really moist, tender, fall-spiced pumpkin cake with a fabulous buttery carmel-y, to die for icing and the crowning touch? A scatter of sweet and salty glazed walnuts, really, what's there not to like? Or love? I used a tube pan just because I think the..."
INGREDIENTS
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3 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground ginger
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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½ teaspoon freshly grated nutmeg
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⅛ teaspoon ground cloves
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¾ cup buttermilk
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3 tablespoons bourbon (cognac or rum*)
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1-½ teaspoon pure vanilla extract
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½ cup butter, softened
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½ cup vegetable oil
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2-½ cups packed dark brown sugar
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4 large eggs (at room temperature)
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1 15- oz. can pure pumpkin purée (2 cups)
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1 cup brown sugar
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1/2 cup butter
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5 tablespoons milk
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1 cup powdered sugar
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1 teaspoon vanilla
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a pinch salt
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½ cup Rosemary-Roasted Honey Walnuts (These are optional. You can also make them without the rosemary.)
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