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| It's that time of year again. Time to make mabon cakes. I always say this is not the most attractive cake but the flavors will blow you away. |
You can find the recipe here:
http://octoberfarm.blogspot.com/2010/09/best-way-to-celebrate-fallmake-mabon.html Take the time to dice the apple into small cubes.
I made two so I could give one to some friends.
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| This topping tastes like a rich caramel. |
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| I made one with a parchment liner and one without. It's better without the parchment. Make sure to pierce the cake all over with a skewer to allow the caramel to soak in. |
Store these in the fridge but serve the cake at room temp.
Happy Mabon! I wish someone would tell our weather that it's supposed to be Fall. Six months of constant temps in the 80's and 90's has made me weary. I need cool weather!
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