Preheat oven to 350F

Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.

Whisk the dry ingredients together in a large mixing bowl.

Whisk the wet ingredients together in a another bowl.

Add the wet ingredients to the dry and whisk until just combined, don't over mix.

Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.

Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.

To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water.

When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.