Instructions: Preheat oven to 325 degrees. Spray a 10 cup Bundt pan and set aside.

In work bowl of an electric mixer fitted with the paddle attachment, beat eggs, butter, buttermilk and vanilla on medium-low speed until thick and creamy.

In another bowl, combine brown sugar, flour, baking powder, soda, spices and salt. Attach pour shield and change to the paddle attachment. On lowest speed, add flour mixture, beat for a minute, just until evenly combined. Stir in nuts.

Scrape batter into pan, smoothing the top. Bake on center rack until a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 minutes. Remove from oven and let stand in pan for 15 minutes. Remove from the pan by inverting the cake onto a wire rack; cool completely.

To make glaze: Combine butter, brown sugar, and 2 tablespoons milk in a small saucepan; bring to a boil. Remove from heat and whisk in confectioners sugar until smooth (add more milk if too thick); add vanilla. Cool slightly and pour over cake, letting glaze drip downsides. Let stand until glaze dries, at least 30 minutes.

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