Spiced Rum and Butterscotch Cakes

Another boozy bake. This time I have baked a rum flavoured sponge spiced with cinnamon, nutmeg, cardamom, allspice, cloves, ginger and black pepper. It is drizzled with a butterscotch sauce and topped with a mixture of chopped pecans and walnuts.

The cakes are light and soft with a delicate crumb and a perfect subtle spice. The butterscotch and rum flavours marry wonderfully and the chopped nuts on top give them an extra texture that is very welcomed. A nice simple but comforting bake.