| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 8 | Servings | |
INGREDIENTS
| 2 | c | Brown sugar; packed |
| 1 3/4 | c | Flour; sifted |
| 2 | ts | Cinnamon |
| 2 | ts | Ground ginger |
| 1 | ts | Ground cardamom |
| 1 | ts | Ground cloves |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 3/4 | c | Buttermilk (*) |
| 1/2 | c | Butter; melted |
| 1 | c | Pecans; chopped |
| 1/4 | c | Butter |
| 1/4 | c | Brown sugar |
| 2 | tb | Milk |
| 1 | c | Powdered sugar |
| 1 | ts | Vanilla or rum extract |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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