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1
Preheat oven to 325 degrees.
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2
Spray a 10 c. Bundt pan and set aside.
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3
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.
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4
In another bowl, combine brown sugar, flour, baking pwdr, soda, spices and salt.
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5
Attach pour shield and change to the paddle attachment.
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6
On lowest speed, add in flour mix, beat for a minute, just till proportionately combined.
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7
Stir in nuts.
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8
Scrape batter into pan, smoothing the top.
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9
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.
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10
Remove from oven and let stand in pan for 15 min.
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11
Remove from the pan by inverting the cake onto a wire rack; cold completely.
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12
To make glaze: Combine butter, brown sugar, and 2 Tbsp.
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13
lowfat milk in a small saucepan; bring to a boil.
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14
Remove from heat and whisk in confectioner's sugar till smooth (add in more lowfat milk if too thick); add in vanilla.
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15
Cold slightly and pour over cake, letting glaze drip downsides.
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16
Let stand till glaze dries, at least 30 min.
