Step 1

Preheat oven to 350°F/176°C. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.

Step 2

In a large bowl, mix together the flour, baking soda, and salt.  Set aside.

Step 3

In a large bowl or mixer, cream together the butter, brown sugar, and Granulated sugar until light and fluffy. (around 3 minutes is perfect)

Step 4

In a separate bowl combine the wet ingredients.

Step 5

Add a third of the flour to the creamed butter mixture to a third of the egg mixture, Mix until combined and repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined. The batter will be quite thick.

Step 6

Bake for 55 - 65 minutes, or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 7

Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Step 8

Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Step 9

Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it's at your desired consistency, drizzle over the cooled cake and serve.