Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing

• nonstick cooking spray for pan
• 4 cups cake flour or multi-grain cake flour, not self-rising
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cloves
• 1 cup unsalted butter room temperature, plus more for pan
• 2 1/2 cups light brown sugar packed
• 4 large eggs
• 2 cups buttermilk
• 1 1/2 cups chopped walnuts
• 1 1/2 cups canned pumpkin puree
• confectioners' sugar for sprinkling
• icing Eggnog
• 3 cups confectioners' sugar
• 1/4 cup softened butter
• eggnog cup commercial

1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2. Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside.
3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree and walnuts. Beat until combined. Pour batter into prepared pan.
4. Bake cake until golden about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, sprinkle with confectioners' sugar.

nonstick cooking spray, cake flour, baking powder, baking soda, salt, pumpkin pie spice, ground cloves, light brown sugar, eggs, buttermilk, walnuts, pumpkin puree, confectioners, icing eggnog, sugar, butter, eggnog

Taken from www.yummly.com/recipe/Angie_s-Pumpkin-Cake-With-Chopped-Walnuts-and-Eggnog-Icing-1644625 (may not work)