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Ingredientes
- 2 lrg Large eggs
- 1/2 c. (1 stick) unsalted butter, melted and cooled
- 3/4 c. buttermilk
- 2 tsp vanilla extract
- 2 c. packed light brown sugar
- 1 3/4 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 2 tsp each grnd cinnamon and ginger
- 1 tsp each grnd cardamom, cloves, and nutmeg
- 1 tsp salt
- 1 c. minced pecans, walnuts, or possibly hazelnuts Glaze
- 4 Tbsp. (1/2 stick) unsalted butter, cut into pcs
- 4 Tbsp. dark brown sugar
- 2 x to 3 Tbsp. lowfat milk
- 1 c. confectioner's sugar, sifted
- 1 tsp vanilla extract
Direcciones
- Preheat oven to 325 degrees. Spray a 10 c. Bundt pan and set aside.
- In work bowl of an electric mixer fitted with the paddle attachment, beat Large eggs, butter, buttermilk and vanilla on medium-low speed till thick and creamy.
- In another bowl, combine brown sugar, flour, baking pwdr, soda, spices and salt. Attach pour shield and change to the paddle attachment. On lowest speed, add in flour mix, beat for a minute, just till proportionately combined. Stir in nuts.
- Scrape batter into pan, smoothing the top. Bake on center rack till a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 min. Remove from oven and let stand in pan for 15 min. Remove from the pan by inverting the cake onto a wire rack; cold completely.
- To make glaze: Combine butter, brown sugar, and 2 Tbsp. lowfat milk in a small saucepan; bring to a boil. Remove from heat and whisk in confectioner's sugar till smooth (add in more lowfat milk if too thick); add in vanilla. Cold slightly and pour over cake, letting glaze drip downsides. Let stand till glaze dries, at least 30 min.
