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.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 8|
|Calories from Fat: 305 (32%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 311.1mg||96 %|
|Sodium 427.9mg||15 %|
|Potassium 395.9mg||10 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 152.2g|
|Protein 13.7g||20 %|
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Calories per serving: 957
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