3/4 c. butter, softened
2 1/4 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. each, ginger, cloves and nutmeg
1/2 t. salt
1 1/4 c. pumpkin puree
3/4 c. Pumpkin Spice Cream Liqueur
1 t. vanilla
1 1/4 c. sugar
3 T. Pumpkin Spice Cream Liqueur
1 1/2 c. powdered sugar
Spray Bundt Cake Pan liberally with baking spray. Preheat oven to 350*.
Combine flour, baking powder, baking soda, spices and salt in a med bowl. Whisk together the pumpkin, Cream Liqueur and vanilla in another bowl.
Beat the butter and sugar together in the bowl of a stand mixer affixed with the paddle attachment until light and fluffy. Add eggs beating well after each. Reduce speed to low and alternate adding the flour and pumpkin mixtures until all is incorporated and batter is smooth.
Spoon into pan and bake for 40-50 minutes, until a skewer inserted into the cake comes out clean. Cool cake in pan on rack for 15 minutes before inverting onto the rack and cooling for another 10 minutes.
While cake is cooling, whisk together the Cream Liqueur and powdered sugar, creating a glaze. If glaze is too thick add more liqueur, 1 t. at a time until it reaches desired consistency. Drizzle glaze over cake.