Ingredients

• 2 1/2 Cups of flour, all-purpose
• 2 teaspoons of baking powder
• 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 Teaspoon of salt
• 1 Teaspoon of cinnamon, ground
• 1/2 Teaspoon of nutmeg, ground
• 1/2 Teaspoon of ground ginger
• 1/4 Teaspoon of ground cloves
• 1/2 Cup (1 stick) of butter, unsalted
• 1 1/2 Cups of granulated sugar
• 3 eggs, large
• 1 Teaspoon of vanilla extract
• 1 1/4 Cups of buttermilk
• 1 orange, zested (optional)
• 1/2 cup (1 stick) of butter, unsalted, softened
• 2 cups of powdered sugar
• 1/4 cup of pure maple syrup
• 1 teaspoon of vanilla extract
• 2 tablespoons of bourbon, optional

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, and then add the vanilla extract. Mix well.

5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

6. Divide the batter evenly between the prepared cake pan. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pans completely.

8. Prepare Maple Bourbon Icing

9. In a mixing bowl, beat together the softened butter, powdered sugar, maple syrup, bourbon, and vanilla extract until smooth and creamy. For a runnier icing to drizzle, add milk one teaspoon at a time until desired consistency.

10. Spread or drizzle icing to desired effect. Sprinkle with zest.