“A wonderful spice cake topped with a light caramel glaze. Perfect for evening tea.”
1hr 15mins

Ingredients Nutrition


  1. Make the cake: Place rack in center of oven and preheat the oven to 350F.
  2. Generously butter and flour a Bundt pan.
  3. Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
  4. Transfer to a plate to cool, the coarsely chop.
  5. In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
  6. In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
  7. Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
  8. Beat in the vanilla.
  9. Reduce the speed to low, then beat in ¼ of the dry ingredients.
  10. Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
  11. Fold in the toasted nuts.
  12. Pour the batter into the prepared pan and smooth top.
  13. Bake for 50-55 minutes, or until it tests done.
  14. Transfer to a rack to cool for about 15 minutes.
  15. Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
  16. If it doesn’t release from the pan immediately, let sit for about 1 minute, then lift off pan.
  17. Let cool completely.
  18. 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.
  19. Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
  20. Let cool just until thickened but still pourable, about 10 minutes.
  21. Set the cake and rack on a baking sheet.
  22. Slowly pour the glaze over the top, letting it run down the sides of the cake.
  23. Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
  24. Slice using a serrated knife.

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