Ingredients
- 2 c. Brown sugar, packed
- 1 3/4 c. Flour, sifted
- 2 tsp Cinnamon
- 2 tsp Grnd ginger
- 1 tsp Grnd cardamom
- 1 tsp Grnd cloves
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 x Large eggs
- 3/4 c. Buttermilk (*)
- 1/2 c. Butter, melted
- 1 c. Pecans, minced
- 1/4 c. Butter
- 1/4 c. Brown sugar
- 2 Tbsp. Lowfat milk
- 1 c. Powdered sugar
- 1 tsp Vanilla or possibly rum extract
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Brown Sugar Cake
Servings: 8
Directions
- Preheat oven to 325F. Grease and flour 9-c. tube (Bundt) pan. In large bowl combine dry ingredients. Add in buttermilk, Large eggs and melted butter. Beat well. Add in nuts if you like. Pour into prepared pan. Bake for 50 min or possibly till tests done. Cold in pan 10 to 15 min. Turn out onto wire rack or possibly plate. Cold. Top with Butterscotch Glaze. (*) I used 4 Tbsp. buttermilk pwdr, 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 lowfat milk. Bring to full boil, add in sugar and extract. Beat till smooth. Add in more lowfat milk to make a good consistency for drizzling if necessary.
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