2 c Brown sugar; packed
1 3/4 c Flour; sifted
2 ts Cinnamon
2 ts Ground ginger
1 ts Ground cardamom
1 ts Ground cloves
1 ts Baking soda
1/4 ts Salt
2 Eggs
3/4 c Buttermilk (*)
1/2 c Butter; melted
1 c Pecans; chopped
BUTTERSCOTCH GLAZE
1/4 c Butter
1/4 c Brown sugar
2 tb Milk
1 c Powdered sugar
1 ts Vanilla or rum extract
Preheat oven to 325F. Grease and flour 9-cup tube (Bundt) pan. In
large bowl combine dry ingredients. Add buttermilk, eggs and melted
butter. Beat well. Add nuts if desired. Pour into prepared pan. Bake
for 50 minutes or until tests done. Cool in pan 10 to 15 minutes.
Turn out onto wire rack or plate. Cool. Top with Butterscotch
Glaze. (*) I used 4 Tbsp. buttermilk powder, added with the dry
ingredients. Then I added 3/4 C. water where the buttermilk is to be
added. GLAZE: In sauce pan, combine butter, brown sugar and milk.
Bring to full boil, add sugar and extract. Beat until smooth. Add
more milk to make a good consistency for drizzling if necessary.
Yields
8 Servings