Spice Bundt Cake 

1. Preheat the oven to 325F(165C). Generously grease and flour a 10 cup bundt pan. Set aside until ready to use.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside until ready to use.
3. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held mixer, mix together the butter, oil and sugars at medium high speed to combine, about 3-4 minutes.
4. Beat the eggs one at a time into the creamed butter mixture followed by the vanilla extract.
5. Reduce mixture to low. In an alternating fashion, starting and ending with the dry ingredients, mix half of the dry ingredients into the wet batter followed by all of the buttermilk and ending with the remaining dry ingredients.
6. Stop the mixer. With a rubber spatula, scrape the sides and base of the mixing bowl to catch any unmixed ingredients.
7. Continue to mix cake batter at medium speed for 1 minute to ensure that you have a smooth cake batter.
8. Pour the cake batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Cool the cake in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature

Butterscotch Glaze 

1. In a medium saucepan pan over medium heat, melt the butter. Next, whisk in the brown sugar, heavy cream and salt into the melted butter.
2. Allow mixture to come to a boil and cook for 4-5 minutes while whisking intermittently.
3. Remove butterscotch sauce from the heat and whisk in the powdered sugar followed by the vanilla extract into the glaze. You should end up with a smooth and pourable glaze consistency.
4. Immediately pour the glaze over the cooled bundt cake and allow to set for 5-10 minutes before slicing.