Pumpkin Butter Cake

This recipe is an easy and tasty way to have a little treat for the family or a get together. Another one of my fall favorites.

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 Cup butter (room temperature)
1 Cup sugar
1 Cup brown sugar
3 eggs
1 1/3 Cups pumpkin Butter (you can use store bought or use my home made kind –see previous recipe)
2 Tablespoons milk
1 Cup chopped pecans (optional)

Icing:
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla
1-2 Tablespoons warm water

In a medium sized bowl, whisk together the dry ingredients.
Cream together the butter and both sugars.
Add pumpkin butter and eggs.
Add dry ingredients.
Mix the batter and add in the pecans.
Pour batter into a Bundt or fluted cake pan coated with cooking spray.
Bake in a preheated oven 350* for 50-60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes.
Turn the cake onto a cooling rack for 15 minutes.

Meanwhile, make the icing.
Whisk the butter, powdered sugar and vanilla together.
Add 1-2 Tablespoon warm water until you get an icing with a drizzling consistency.
Drizzle icing over the cake and let cool completely.