Spice Cake with Caramel Glaze

Batter
¾ cup (175mL) Vegetable or Canola Oil
1 cup (250mL) granulated sugar
1 cup (250mL) packed brown sugar
3 eggs
1 tbsp (15mL) grated orange zest (optional)
1 tsp (5mL) vanilla extract
2 ½ cups (625mL) Five Roses^® All Purpose Bleached White Flour
2 tsp (10mL) baking powder
1 tsp (5mL) baking soda
1 tsp (5mL) cinnamon
½ tsp (2mL) ginger
½ tsp (2mL) salt
¼ tsp (1mL) nutmeg
¼ tsp (1mL) cardamom
1 cup (250mL) unflavoured yogurt or buttermilk
Caramel Glaze
½ cup (125mL) butter
½ cup (125mL) packed brown sugar
3 tbsp (45mL) 10% or 35% cream
¾ cup (175mL) icing sugar

1. Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan.
2. Beat oil and sugars in large bowl until combined. Add eggs, one at a time, and beat well. Add orange zest and vanilla.
3. Combine flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cardamom in a separate medium bowl. Add to egg mixture, alternating with yogurt, beginning and ending with flour mixture. Mix just until combined.
4. Pour into prepared pan.
5. Bake in preheated oven 50 to 55 minutes or until a toothpick inserted into cake centre comes out clean.
6. Glaze: Melt butter in a small bowl. Add brown sugar and cook over low heat in medium saucepan, stirring occasionally 2 to 3 minutes. Add cream, stir to combine and bring mixture to a boil. Remove from heat and cool for 5 minutes. Add icing sugar, a little at a time, stirring until smooth. If icing is too thick just thin out with 1 to 2 tsp (5 to 10mL) milk.