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2 cups packed brown sugar
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 cups buttermilk (*)
1/2 cup butter, melted
1 cup chopped pecans (optional)
Butterscotch glaze:
1/4 cup butter
1/4 cup brown sugar
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla or rum extract
1. Preheat oven to 325F. Grease and flour 9-cup tube or Bundt pan.
2. In large bowl combine dry ingredients.
3. Add buttermilk, eggs, and melted butter. Beat well.
4. Add nuts if desired.
5. Pour into prepared pan.
6. Bake for 50 minutes or until tests done.
7. Cool in pan 10 to 15 minutes. Turn out onto wire rack or plate. Cool.
8. Top with Butterscotch Glaze.
Glaze:
1. In sauce pan, combine butter, brown sugar and milk.
2. Bring to full boil, add sugar and extract. Beat until smooth.
3. Add more milk to make a good consistency for drizzling if necessary.
(*) I used 4 tablespoons buttermilk powder, added with the dry ingredients. Then I added 3/4 cup water where the buttermilk is to be added.
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