I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!! Ingredients : Cake 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan 2 1/4 cups all-purpose flour plus additional for dusting pan 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon salt 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling) 3/4 cup well-shaken buttermilk 1 teaspoon vanilla 1 1/4 cups granulated sugar 3 large eggs Icing 2 Tablespoons plus 2 teaspoons well-shaken buttermilk 1 1/2 cups confectioners sugar Directions : Make the cake Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess. Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk...