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