Spice Cake with Apple Cinnamon Glaze

I originally had planed to do a different meal for today but was informed of a family gathering last minute and decided that I would bring a mild desert for all to enjoy after the meal after debating for a while a spice cake was decided on. After baking this dish a sudden realization of adding optional pecans would of brought some nice flavor and crunch to this cake so in the recipe down below I figured I would write in the optional topping should you choose to add it to your version.

Me and my family really enjoy this cake since it has both really nice flavors and isn't overly sweet making it a nice cake for after a meal for just for a hint of dessert or an early morning sweet to enjoy with a nice cup of coffee before starting the day.

Ingredients:

1. 1/4 Cup Butter
2. 2 Eggs
3. 2 Cups Flour
4. 1 1/2 TSP. Baking Powder
5. 1 TSP. Cinnamon
6. 1/2 TSP. Baking Soda
7. 1/4 TSP. Ground Nutmeg
8. 1/4 TSP. Ground Cloves
9. 1/4 TSP. Ground Ginger
10. 1/4 Cup of Shortening or Oil
11. 1 1/2 Cups Sugar
12. 1/2 TSP. Vanilla
13. 1 1/4 Cups Buttermilk
14. 1/2 Cup Chopped Pecans (Optional)
15. 1/2 TSP. Apple Juice
16. Powdered Sugar

Directions:

1. Bring Butter and Eggs up to room temperature and preheat the oven to 350 °F (~176 °C).
2. Prepare the baking pan by greasing and flouring the sides (1 13 in x 9 in pan or 2 8 in round pans about 2 in deep or 1 Bundt Pan)  If using a Bundt Pan and you wish to add pecans add the pecans to the bottom of the Bundt Pan after greasing and flouring it.
3. Sir together the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger in a bowl till completely mixed together.
   
4. Beat into a small bowl the Butter and shortening on medium to high speed until smooth for 30 seconds.  Mix into the dry mixture and mix together.
5. Add the sugar and vanilla to the cake mixture and mix together.
6. Add the eggs one at a time and allow to blend into the cake mixture.
7. Slowly add to the buttermilk to the cake mixture until completely mixed together scraping the sides with a spatula to help mix in any dry ingredients that might get stuck to the sides of the bowl.
   
8. Pour the cake mixture into a pan making sure that it is spread evenly in the pan.
   
9. Place int he oven and allow the cake to bake for about 35 minutes or until golden brown.  You can use a tooth pick to test and see if the cake it done by sticking the cake and seeing if the tooth pick is pulled beck up clean.  If you are using a 9 x 13 or 8 in round pans half way though cooking remove the cake and add the pecans to the top of the cake and place back in the oven.
10. While the cake is baking mix together in a small bowl 3 heaping spoons of powdered sugar and the apple juice with a pinch of cinnamon and whisk together until all the lumps from the powdered sugar have been removed if glaze is still too runny add some extra powdered sugar till glaze is thickened but still flows.
11. Once baked remove from the oven and allow to cool.  If using a bundt pan once the cake and pan are cool enough to handle with hot mitts place plate on the top of the pan then flip the pan over and lightly tap the pan to remove the cake and remove the pan.
    
12. Slowly spoon the glaze over the top of the cake making sure that it covers most of the cake while the cake is still warm and allow the cake to sit for 5 minutes then serve.