Brown Sugar Cake
Yield
8 servingsPrep
30 minCook
50 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
packed |
*
|
| 1 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
buttermilk
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
pecans
chopped |
|
| Butterscotch glaze | |||
| ¼ | cup |
butter
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
milk
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
or rum |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
packed |
*
|
| 414 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
cinnamon
|
|
| 1E+1 | ml |
ginger
ground |
|
| 5 | ml |
cardamom seeds
ground |
|
| 5 | ml |
cloves
ground |
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
buttermilk
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
pecans
chopped |
|
| Butterscotch glaze | |||
| 59 | ml |
butter
|
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
milk
|
|
| 237 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
or rum |
|
Directions
Preheat oven to 325℉ (160℃).
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 tablespoon buttermilk powder, added with the dry ingredients.
Then I added ¾ cup 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.
