2 1/2 cups all purpose flour, sifted 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cloves 1/4 tsp. nutmeg 1/2 tsp. allspice 2 tsp. cinnamon 1/2 cup oil or shortening 1/2 cup butter, softened 1 cup white sugar 1 cup brown sugar 3 eggs 1 cup buttermilk 1 tsp. vanilla Caramel Glaze 1/4 cup butter 1 cup packed brown sugar 1/2 cup cream or half and half 1/4 tsp. salt 1 tsp. vanilla 2 cups powdered sugar (add a little more if it's too thin)

Preheat oven to 350 degrees.



Sift flour, baking powder, soda, salt, and spices together. Cream the butter, sugars and oil together. Beat in eggs one at a time. Add flour alternating with buttermilk. Add vanilla.



Spray a Bundt pan or a tube pan well with nonstick baking spray with flour or grease with butter and flour. Pour batter into pan and shake from side to side a few times to be sure there are no air pockets and it's evenly distributed.



Place in a preheated 350 degree oven and bake for 50 minutes or until a pick inserted in the center comes out clean. Allow to cool in the pan for about an hour before attempting turn out onto a cake plate.



While the cake cools prepare the glaze. Melt butter in a heavy saucepan on the stove and dissolve brown sugar in it. Add the cream and salt. Bring up to a boil and cook for 2 minutes. Remove from heat and beat in the confectioner's sugar and the vanilla. You need to use an electric mixer for this. If it's too thick add some more cream, too thin, more powdered sugar. This should be thinner than frosting and pour over the cake easily.



Pour the glaze over the cake after it has cooled some and you have turned it out on your cake plate