1/2 lb. butter, room temperature
2 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs, room temperature
2 tsp. vanilla extract
2 cups packed brown sugar
1 cup pumpkin puree
1/4 cup vegetable oil
Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.
In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition.
In a separate bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In the butter mixture beat in the pumpkin and oil. Add the flour mixture and combine well, don’t over beat.
Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.
Let cake cool in pan 15 minutes , then invert onto plate.