Brown sugar cake

Yield: 8 servings

Measure Ingredient
2 cups Brown sugar; packed
1¾ cup Flour; sifted
2 teaspoons Cinnamon
2 teaspoons Ground ginger
1 teaspoon Ground cardamom
1 teaspoon Ground cloves
1 teaspoon Baking soda
¼ teaspoon Salt
2 Eggs
¾ cup Buttermilk (*)
½ cup Butter; melted
1 cup Pecans; chopped
¼ cup Butter
¼ cup Brown sugar
2 tablespoons Milk
1 cup Powdered sugar
1 teaspoon Vanilla or rum extract

SALLIE KRATZ - NXMB21A

BUTTERSCOTCH GLAZE

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 ¾ 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.

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