|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.|
|This topping tastes like a rich caramel.|
|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.