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Brown Sugar Cake

 

48

Yield

8

servings

Prep

30

min

Cook

50

min

Ready

80

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 43760% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 309mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 1%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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