Pumpkin Pound Cake with Buttermilk Glaze

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.1 teaspoon baking soda 
• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 2 tablespoons butter 
• 15 ounce pumpkin canned
• 2 teaspoons cornstarch 
• 0.8 cup brown sugar dark packed
• 4 large eggs 
• 0.3 cup buttermilk fat-free
• 0.8 cup buttermilk fat-free
• 1 tablespoon flour all-purpose
• 13.5 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 0.8 cup granulated sugar 
• 1.5 teaspoons pumpkin pie spice 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels.
4. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
5. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
6. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
7. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
8. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
9. Spoon batter into prepared pan.
10. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
11. Remove from pan, and cool completely on wire rack.
12. To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat.
13. Drizzle cake with glaze.