Spice Cake with Orange/Rum Glaze

I got in a baking mood today so I typed in some ingredients I had and pulled up this cake on Food Network. Turned out good - Dad said it was a keeper. Now, I gotta get it out of the house. I had one bite. I'll give some to Papa tomorrow, take some to A/T on Saturday and that should just about do it.
Easy to make... I of course altered it a little. Tangy changes the normal spice cake when you have the orange glaze.
Enjoy! Make it for spring or fall (spice cake is normally fall-y)

325 in tube pan buttered and floured.

1/2 cup chopped pecans
3 sticks butter, softened
1 1/2 cup packed brown sugar
1 cup sugar
3 eggs
2 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice, cloves
1/4 tsp ginger
3 1/2 cups flour, sifted (or cake flour)
1/4 tsp soda
1 tsp salt
1 cup buttermilk

Cream butter and sugars. Add eggs one at a time, mixing well after each one. Add in vanilla and spices. Add dry ingredients together and alternate adding to sugar mixture with the buttermilk.
Put the pecans on the bottom of the pan. Then pour the batter on top. Bake for 75 minutes or until done. Let cool for 10 minutes, remove from pan.

Glaze:
1/2 cup sugar
2 tbsp cornstarch
pinch of salt
1 cup oj
1/4 cup rum
1 tbsp butter
1 tsp vanilla

Over medium heat stir all together, let bubble and thicken. Pour over cooled cake.

Enjoy with some cool whip and grated orange zest or peel.