INGREDIENTS
1 1/4 cups
Solid-pack pumpkin, canned
3
Eggs, large
2 1/4 cups
All-purpose flour plus
3/4 tsp
Allspice, ground
2 tsp
Baking powder
1 tsp
Baking soda
1 tsp
Cinnamon
1 1/2 cups
Confectioners sugar
1
Flour
1 1/4 cups
Granulated sugar
1/2 tsp
Salt
1 tsp
Vanilla
1 1/2 sticks
Butter, unsalted
1
Butter
1 cup
Buttermilk
a 10-inch nonstick bundt pan (3 quart)