Monday, August 30, 2010

Brown Sugar Cake

Brown Sugar Cake



2 cups brown sugar
1-3/4 cups sifted flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cardamom
1 tsp. ground cloves
1tsp. soda
1 tsp. salt
¾ cup buttermilk
2 eggs
½ cup butter or margarine, melted
1 cup chopped nuts, if desired.

Butterscotch Glaze Topping:
¼ cup butter or margarine
¼ cup brown sugar
2 tbsp milk
1 cup sifted confectioners' sugar
1 tsp. vanilla or rum extract
In large bowl, combine all dry ingredients; add buttermilk, eggs and melted butter. Beat well. Add nuts, if used. Bake in greased and floured Festival Bundt Pan at 325 degree for 50 minutes; turn out onto wire rack or serving plate to complete cooling.
Top with Butterscotch Glaze:
In saucepan combine butter, brown sugar, and milk. Bring to full boil. Add confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.

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