I baked three pound cakes today and forgot to add the flavor. I was planning on mailing them to friends. Are there any suggestions for a glaze that I could put in a container with the cake and would not go bad?
Don’t be afraid to go 100% whole grain when it comes to bundt cake; we use all spelt flour here—no refined all-purpose flour—with amazing results. The nutty-tasting flour amplifies the flavors of the butter, warm spices, and vanilla.