I decided to do a small variation on the Spiced Rum Cake. This version is for those who cannot eat/do not like nuts.
The recipe for the cake and glaze is here. In this variation, however, you make a Cinnamon and Brown Sugar topping.
You’ll need:
3/4 cup of dark brown sugar
1 Tbs Cinnamon
1 Tbs Flour
And now for the complicated part – mix all three together then dust the batter with the mixture before placing it in the oven!
Enjoy!
Related posts:
#1 by Bob - December 14th, 2009 at 15:30
Heh, nice. Rum cake is a good time.
#2 by Eileen Devlin - December 14th, 2009 at 16:03
This looks way to delicious!
#3 by Wandering Coyote - December 14th, 2009 at 18:13
Man! This is outstanding!
#4 by Van Santos - December 15th, 2009 at 09:56
It is amazing how both cakes have a different taste to them all because the nuts are gone. Love them both thought and they were big hits at the office.