Apple Butter Spice Cake

Method

1. Heat the oven to 350 degrees F (180 degrees C). Butter a 10-cup bundt pan thoroughly, getting into every crease, then dust it with flour and knock out the excess.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl.
3. Beat the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each, then the vanilla and 1 cup of the apple butter. The batter may look slightly curdled at this point, which is fine.
4. Add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry, and mix on low only until the last streaks disappear. Fold in the walnuts by hand.
5. Scrape the batter into the pan, level the top, and rap the pan once on the counter to knock out large air pockets. Bake 45 to 55 minutes, until the cake springs back at the center and a skewer comes out with a few moist crumbs.
6. Cool in the pan on a rack for 15 minutes, then invert onto the rack and cool completely, at least 45 minutes more.
7. Whisk the powdered sugar with the apple cider and the remaining 1/4 cup apple butter until pourable, adding cider a teaspoon at a time if needed, and drizzle it over the cooled cake.