2 c Brown sugar; packed 1 ts Baking soda
1 3/4 c Flour; sifted 1/4 ts Salt
2 ts Cinnamon 2 Eggs
2 ts Ground ginger 3/4 c Buttermilk (*)
1 ts Ground cardamom 1/2 c Butter; melted
1 ts Ground cloves 1 c Pecans; chopped
-BUTTERSCOTCH GLAZE-
1/4 c Butter 1 c Powdered sugar
1/4 c Brown sugar 1 ts Vanilla or rum extract
2 tb Milk
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