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80 minutes
Prep: 30 minutes
Cook: 50 minutes
437 calories per serving view nutrition facts
8 servings
suggest servings
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| 2 | cups | brown sugar | packed |
| 1 3/4 | cups | flour, all-purpose | sifted |
| 2 | teaspoons | cinnamon | |
| 2 | teaspoons | ginger | ground |
| 1 | teaspoon | cardamom seeds | ground |
| 1 | teaspoon | cloves | ground |
| 1 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 2 | large | eggs | |
| 3/4 | cup | buttermilk | |
| 1/2 | cup | butter | melted |
| 1 | cup | pecans | chopped |
| Butterscotch glaze | |||
| 1/4 | cup | butter | |
| 1/4 | cup | brown sugar | |
| 2 | tablespoons | milk | |
| 1 | cup | powdered sugar | |
| 1 | teaspoon | vanilla extract | or rum |
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.
| % Daily Value* | |
| Total Fat 29.0g | 45% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 309mg | 13% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 2.0g | 10% |
| Sugars 17.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 12% | Vitamin C | 1% | |
| Calcium | 7% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A handy metric conversion chart useful when preparing recipes, contains fluid measurements, weights and oven temperatures....
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
