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Name: Brown Sugar Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Pecans Chopped; 1 ts Ground cardamom; 1 ts Ground cloves; 2 c Brown Sugar packed; 1 ts Baking soda; 2 ts Cinnamon; 2 tb milk; 2 Eggs; 1 3/4 c Flour sifted; 1 ts Vanilla extract or rum extract; 1/4 ts Salt; 1 c Powdered sugar; 2 ts Ground ginger; 3/4 c Buttermilk *; 1/2 c Butter melted; 1/4 c Butter; 1/4 c Brown sugar

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Brown Sugar Cake

1 c Pecans Chopped
1 ts Ground cardamom
1 ts Ground cloves
2 c Brown Sugar packed
1 ts Baking soda
2 ts Cinnamon
2 tb milk
2 Eggs
1 3/4 c Flour sifted
1 ts Vanilla extract or rum extract
1/4 ts Salt
1 c Powdered sugar
2 ts Ground ginger
3/4 c Buttermilk *
1/2 c Butter melted
1/4 c Butter
1/4 c Brown sugar
 BUTTERSCOTCH GLAZE

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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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 8

Calories: 957
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 957

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REVIEWS

dianagele

This is a similar recipe I found in a womans club book from the 1940s and 50s. This recipe appears to have a bit more than the 'basic' recipe holds. Mmm.

17y