Step 1
Preheat the oven to 350ºF. Coat a 9x5-inch loaf pan with cooking spray, then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make a sling, allowing you to easily pull the cake out of the pan after it’s cooked).
Step 1
In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves. Make sure to break up any lumps of almond flour.
Step 1
In the bowl of a stand mixer, beat the butter and Domino® Golden Sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, and add the pumpkin puree, vanilla, and water. Beat on low until smooth (the batter will look curdled). Scrape the sides. Beating on low, gradually add the flour mixture. Beat until just combined. Using a rubber spatula, give the batter a stir to make sure there are no streaks of flour.
Step 1:
In a stand mixer using the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, scraping down the sides as needed.
Step 2:
Increase the speed to high. Very slowly add the Domino® Powdered Sugar (if you add it too quickly, it could become lumpy). Beat until smooth. Reduce the speed to low, and add the bourbon (if using), vanilla and milk. Beat until the glaze is creamy and drizzles easily in a thick, steady stream. If the glaze is too thick to drizzle, beat in a touch more milk.
Step 3
To glaze the cake, line a baking sheet with parchment paper or foil, and place a wire rack on top. Set the cake on the rack. Generously spoon the Bourbon Cream Cheese Glaze over the cake, spreading it evenly and letting the excess drip down the sides. Sprinkle the top with chopped nuts, if you’d like. Refrigerate the cake for at least 30 minutes before serving.
Do Ahead. The cake tastes even better the next day! The unglazed cake can be wrapped in plastic wrap and refrigerated for up to 4 days or frozen for up to 3 months. Once glazed, the cake can be refrigerated for up to 3 days.
