Pumpkin-Clove Pound Cake With Eggnog Buttercream Frosting
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Prep Time:  11⁄2 Hours
Yields:  1 Bundt Cake

Comment:
Pumpkin and spice flavor this unbelievably light pound cake, making it perfect for Thanksgiving. Top it off with a sinful eggnog buttercream and you can almost hear the sleigh bells.

Ingredients for Cake:
3 cups extra-fine granulated sugar
11⁄2 sticks unsalted butter, room temperature
2 eggs
2 egg yolks
23⁄4 cups sifted all-purpose flour
1⁄4 cup turbinado sugar
1 tbsp baking powder
1 1⁄4 tsp ground cloves
1⁄2 tsp table salt
⅛ tsp ground allspice
1 can pure pumpkin (15 oz.)
5 tbsps heavy cream
1 tbsp honey
1 tbsp dark rum, optional
1 tbsp vanilla extract

Method:
Preheat oven to 350˚ F with rack in center.  Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes. Add eggs and yolks one at a time, letting each incorporate before adding the next. In a medium bowl, whisk together flour, turbinado sugar, baking powder, ground cloves, salt and allspice. Combine pumpkin, cream, honey, rum and vanilla extract.  With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry.  Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.  Coat a Bundt pan with nonstick-flour spray, pour in the batter (3/4 full), smooth the top and bake 55-60 minutes, or until it no longer jiggles and a skewer comes out nearly clean.  Cool cake in the pan 5 minutes, then invert onto a flat surface and cool to room temperature. Note: You can wrap cake in plastic and store at room temperature 1 day or freeze up to 1 month. 

Ingredients for Eggnog Buttercream:
11⁄4 cups extra-fine granulated sugar
1⁄4 cup water
5 egg whites
Slowly pour syrup
4 sticks unsalted butter, cut into tablespoon pieces, room temperature
2 tbsps dark rum
1 tsp vanilla extract
1⁄2 tsp ground mace
Ground allspice or cloves for garnish

Method:
In a large saucepan over medium heat, combine 1 cup extra-fine granulated sugar with 1⁄4 cup water.  Bring to a boil until temperature reaches 245º F.  While sugar mixture is boiling, whip egg whites in an electric mixer until stiff peaks form. Whip in 1⁄4 cup extra-fine sugar. When syrup reaches correct temperature, slowly pour into meringue in a steady stream with mixer on high. Continue beating until the outside of the bowl reaches room temperature and mixture is thick and glossy, about 10-12 minutes. Beat in butter pieces, one tablespoon at a time.  Mix in rum, vanilla and mace.  With a long, serrated knife, carefully split cooled bundt cake horizontally to create two layers. Spread a thick layer of frosting on the bottom half of the cake, swirling it beyond the edges.  Top with second half. Frost generously with remaining buttercream and garnish with ground allspice or cloves.