Prep 20 mins
Cook 55 mins
A wonderful spice cake topped with a light caramel glaze. Perfect for evening tea.
- 1 cup pecans or 1 cup walnuts
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon salt
- 10 ounces butter, room temperature
- 1 cup packed dark brown sugar
- 1 cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 1⁄3 cup sour cream
- 1⁄2 cup packed dark brown sugar
- 4 tablespoons butter
- 1⁄4 cup whipping cream
- Make the cake: Place rack in center of oven and preheat the oven to 350F.
- Generously butter and flour a Bundt pan.
- Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
- Transfer to a plate to cool, the coarsely chop.
- In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
- In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
- Beat in the vanilla.
- Reduce the speed to low, then beat in ¼ of the dry ingredients.
- Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
- Fold in the toasted nuts.
- Pour the batter into the prepared pan and smooth top.
- Bake for 50-55 minutes, or until it tests done.
- Transfer to a rack to cool for about 15 minutes.
- Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
- If it doesnt release from the pan immediately, let sit for about 1 minute, then lift off pan.
- Let cool completely.
- Make the glaze: In a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
- Let cool just until thickened but still pourable, about 10 minutes.
- Set the cake and rack on a baking sheet.
- Slowly pour the glaze over the top, letting it run down the sides of the cake.
- Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
- Slice using a serrated knife.