Preheat oven to 350°F. Grease and flour a Bundt pan. In a large bowl, beat the softened butter or margarine with the sugar with a stand or hand-held electric mixer on medium-high speed until creamy. Add the pumpkin purée and beat again. Use a silicone spatula to scrape down the sides of the bowl. Add the vanilla and eggs and mix well. Add the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all of the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top; it’s a thick batter.

Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10 for minutes in the pan and then turn out onto a rack and let cool completely.

To make the glaze, place the confectioners’ sugar, cinnamon, ginger and turmeric into a bowl and whisk together. Add hot water, a tablespoon at a time, until you have a thick glaze. Drizzle over the cake.

Store at room temperature for up to five days or freeze for up to three months