Pumpkin Poundcake w/Walnut Glaze Recipe

Cake:
2 1/4 cups sugar
1 1/2 cups (3 sticks) butter, softened
1 teaspoon vanilla extract
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree (canned, not pie filling), or fresh
Glaze:
1 cup firmly packed brown sugar
1/2 cup dark corn syrup
1/2 cup heavy cream (or whipping cream)
2 tablespoons butter
Pinch of salt
1 teaspoon vanilla extract
1/2 cup toasted walnut pieces
Optional: 2 tablespoons Bacardi rum

Cake: Preheat oven to 350 degrees. Grease and flour a 12 cup bundt cake pan. In a large mixing bowl, beat sugar with butter until light and fluffy. Beat in vanilla, than add and beat eggs one at a time. In another bowl, whisk together flour, baking powder, salt and spices. Mix well. Alternately add dry ingredients and pumpkin puree to butter mixture. Beat well after each addition. Pour batter into pan. Bake 1 hour and 10 minutes, or until toothpick in center comes out clean. Invert onto serving plate.

Glaze: In saucepan, mix brown sugar, corn syrup, cream, butter (optional rum) and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Simmer 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and nuts. Spoon some of mixture over top of the cake, letting it soak in. Serve cake with additional glaze poured over