ground cardamom (pricey but worth it)
light brown sugar, packed
Preheat oven to 325 degrees. Prepare, grease and flour, a 10-cup bundt pan.
Combine cinnamon, cardamom, cloves and nutmeg in small bowl. Reserve 1 teaspoon of spice mix for Glaze.
Heat 1 cup butter in frying pan over medium heat for 5-7 minutes until milk solids in bottom are rich chocolate color, stirring frequently.
Stir in spice mix and cook for 15 SECONDS.
Immediately pour into a large wide bowl and place in freezer for 15 or 20 minutes, until consistancy of softened butter. Stir occasionally during this process.
Combine flour, baking powder and salt in medium bowl.
Add brown sugar to the butter mixture and beat on medium speed 2 minutes or until light and fluffy.
Beat in eggs and egg yolks, one at a time, beating well after each addition.
Beating at low speed, add flour mixture and milk alternately, starting and ending with flour. Then beat 30 seconds on medium speed and spread in prepared pan.
Bake 45-50 minutes, until golden brown and toothpick inserted comes out clean.
Cool in pan, on wire rack for 10 minutes.
Remove from pan and cool completely on wire rack.
Heat butter in small skillet until chocolate brown, remove from heat and cool slightly.
Whisk together powdered sugar, 1 tablespoon milk, lemon juice, salt and reserved spice mix.
Whisk in browned butter, adding additional milk as needed to make a thick glaze.
Spread over tho top of the cooled cake and let drip down the sides.
Let stand until glaze is set, about 30 minutes. This is a good cake to take to a ocvered dish function.