The new baker: cardamom pecan crumble cake In a medium bowl, mix together the melted butter, light-brown and granulated sugars, cardamom, plain flour and ½ tsp salt. The mixture will be clumpy. Fold in the chopped pecans and set aside. Prepare the cake base by mixing together the flour, sugar, baking-powder and 1 tsp salt in a large mixing-bowl. Whisk the eggs with the milk, melted butter and vanilla in a large measuring jug. Pour the egg mixture over the dry ingredients and stir until just combined. Scrape the batter into the prepared baking-dish. Smooth the surface before scattering the crumble mixture over the cake - the crumb layer will be quite deep. Bake for 45 to 50 minutes, or until the crumbs are golden and firm and a skewer inserted comes out clean. If the crumbs are brown before the base is done, cover the cake loosely with foil. Transfer to a rack to cool completely. In a small mixing-bowl whisk the glaze ingredients. Drizzle over the cake. In an airtight container the cake will keep for two to three days.