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1
Place rack in the center position in the oven and preheat the oven to 350.
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2
Lightly mist a 12 cup Bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour.
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3
Shake out the excess flour.
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4
For the filling, combine the brownsugar, cinnamon, and chopped nuts.
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5
Stir until well mixed.
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6
Set aside.
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7
Place the cake ingredients in a large bowl.
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8
Blend, with an electric mixer on low speed, for 1 minute.
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9
Stop mixer and scrape down sides of bowl.
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10
Increase speed to medium and beat for 2 minutes.
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11
Pour 1/3 of the batter into prepared pan (s).
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12
Scatter 1/2 of the filling over the batter.
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13
Pour another 1/3 batter over the filling.
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14
Scatter the remaining filling over the batter.
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15
Pour last 1/3 of batter over filling and smooth out surface.
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16
Place pan in the oven.
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17
Bake the cake (s) until golden brown and cake (s) spring back when lightly pressed with a finger, 55 to 60 minutes.
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18
Remove the pan (s) from the oven and place on a cooling rack for 20 minutes.
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19
Run a long sharp knife around the edge of the cake (s) and invert onto a rack.
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20
Allow to cool completely.
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21
30 minutes more.
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22
Meanwhile, prepare the glaze.
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23
Place the glaze ingredients in a small bowl and stir until smooth.
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24
Spoon glaze over the top of cooled cake so that it drizzles down the sides.
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25
Slice and serve.
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26
Store covered.
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27
Will keep up to a week at room temperature.
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28
Will heep frozen for 6 months.
