Velvety-smooth with irresistible notes of heat and spice, this gorgeous glaze gives your pound cake an elegant look and incredible sweet-tangy finish. Stirred up in a saucepan, this quick sauce works as a finish for ice cream, bread pudding, and cookies. Make the glaze just before you want to use it on the cooled cake.
Combine the brown sugar and butter in a medium 1 qt saucepan.
Use a large spoon or a table knife to cut butter into four big chunks.
Place the pot over medium heat and stir often as the butter melts, mixing to make a smooth, thick sauce.
Add the half-and-half and stir well as the mixture comes to a gentle boil. Cook just until everything combines into a smooth, thick sauce, 1 to 2 minutes.
Remove from heat and stir in the powdered sugar. Use a whisk or a fork to mix the sugar into the sauce smoothly and completely. Add Dijon mustard and vanilla extract and stir to combine everything into a smooth, luscious, thick and irresistible sauce.
Pour the warm Caramel-Mustard Glaze over the top of the cooled Molasses-Mustard Gingerbread Pound Cake, allowing it to cover the top of the cake and flow down the sides in handsome rivulets of mustardy-caramel goodness.
Sprinkle with yellow mustard seeds at once to help them adhere to the glaze.
Can use evaporated milk instead of the half-and-half. Can use salted butter.
If the glaze cools before you have time to pour it over the cake, reheat it very gently, stirring constantly and adding a tablespoon or two of half-and-half to restore its fluid texture. Use the rewarmed glaze at once.