Review of last recipe (photo above) - It was really good, though the texture of the scallop mousse was strange (maybe overcooked?), but I wouldn't make it again because it was just too time consuming (and my husband wasn't a fan).  I can see how 25+ years ago time wouldn't have been an issue, but I tend to like easier preparations now.

TODAY'S RECIPE - BROWN SUGAR CAKE WITH BUTTERSCOTCH GLAZE
Because the weather is cooling off, it's time to return to dessert making!  Yea!!

Oven - 350 degrees

Brown Sugar Cake
2 cups brown sugar
1 3/4 cups flour
2 tsp cinnamon
2 tsp ginger
1 tsp ground cardamon
1 tsp ground cloves
1 tsp soda
1/4 tsp salt
3/4 cup buttermilk
2 eggs
1 stick butter, melted
1 cup chopped nuts, optional (Although I like nuts, I don't always like them in desserts, so omitted them.)

In a large bowl, combine all the dry ingredients.  Add buttermilk, eggs and melted butter and beat well.  Add nuts, if using.  Bake in a greased and floured Festive Pan (don't know what that is; will use a bundt pan) at 325 degrees for 50 minutes or until the cake tests done.  Cool in pan 10-15 minutes, then turn out on wire rack or serving plate to complete cooling.  Top with butterscotch glaze.

Butterscotch Glaze
1/4 cup butter
1/4 cup brown sugar
2 tbsp milk
1 cup confectioners' sugar
1 tsp vanilla or rum extract

In a saucepan, combine butter, brown sugar and milk.  Bring to a full boil.  Add confectioners' sugar and extract.  Beat until smooth.  Additional milk may be added to obtain desired consistency.