Brown Sugar Cake

2 cups brown sugar; packed
1 3/4 cups flour; sifted
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
1/2 cup butter; melted
1 cup pecans; chopped

Butterscotch glaze:
1/4 cup butter
1/4 cup brown sugar
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla or rum extract


Preheat oven to 325 degrees. 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: Mix 4 tablespoons buttermilk powder, added with the dry ingredients. Then add 3/4 cup water where the buttermilk is to be added.


Glaze: In saucepan, combine butter, brown sugar and milk. Bring to full boil then add sugar and extract. Beat until smooth. Add more milk to make a good consistency for drizzling if necessary.