Pumpkin Pound Cake

Happy Halloween! Hope you have good weather for Trick or Treating and stay safe. We had a Halloween lunch yesterday at work. Homemade chili and all the fixins' -- cornbread, Fritos, pasta, rice, crackers. Something for anyone who likes their chili done up a different way. I looked at several recipes (there are many) and this is my version. It was a good way to start some fall baking. All my taste testers said it was a very moist cake.

PUMPKIN POUND CAKE

1 cup butter, softened
1-1/4 cups granulated sugar
2-1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/4 cups solid-pack pumpkin (Libby's) -- not filling
3/4 cup buttermilk
1 teaspoon vanilla
3 eggs
1 cup chopped toasted pecans

For glaze:
1 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray bundt or tube pan with Pam. Stir together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl and set aside. In mixing bowl beat butter and sugar until fluffy -- about 3 minutes. Add eggs 1 at a time and beat for 1 minute longer. Add pumpkin, buttermilk, and vanilla, add dry ingredients. Beat until smooth. Stir in pecans.

Pour into greased bundt pan and bake for 45-55 minutes until done. Remove from pan and cool on rack.

Stir glaze ingredients together and pour over cake.