3 cups unbleached flour
2 1/4 cups raw sugar
2 sticks unsalted butter - room temp
1 cup buttermilk - room temp
5 eggs, whipped
1 tablespoon ground cinnamon
1 teaspoon ground mace or clove
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups powder sugar
3 tablespoons half & half
2 teaspoons on vanilla extract
Preheat oven to 350 degrees
In a large bowl whisk, together flour, spices and salt.
Divide buttermilk into two and whisk the baking soda in to one.
Cream together the sugar and butter until creamy and light. Add eggs and vanilla extract until smooth.
Alternating, starting with flour then buttermilk, 3 to 2 ratios, add the buttermilk without the soda first. Blend until smooth, pour into a butter and floured Bundt pan.
Bake for about 1 hour or until a tooth pick comes out clean and the cake is firm. Invert on cooling rack, after 5 minutes remove pan and let cool completely.
Mix together glaze ingredients and then pour over cooled cake.