Brown Sugar Cake with Butterscotch Glaze
Source: Sallie Kratz - NXMB21A

2 cup brown sugar; packed
1 3/4 cup flour; sifted
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup buttermilk*
1/2 cup butter; melted
1 cup pecans; chopped

BUTTERSCOTCH GLAZE
1/4 cup butter
1/4 cup brown sugar
2 tbsp milk
1 cup powdered sugar
1 tsp vanilla or rum extract

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 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.