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

-BUTTERSCOTCH GLAZE –
1/4 c Butter
1/4 c Brown sugar
2 tb Milk
1 c Powdered sugar
1 ts Vanilla or rum extract

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.