POUND CAKE WITH CINNAMON CRUNCH TOPPING|
1 (18.25 oz.) pkg. yellow cake
3/4 c. milk
1/2 c. molasses
1 Tbsp. ground cinnamon
2 tsp. ground allspice
1/4 tsp. ground cloves
3/4 c. light brown sugar,
1/3 c. all-purpose flour
2 tsp. ground cinnamon
1/2 c. butter or margarine,
1/4 c. milk
1/2 c. chopped walnuts
Prepare Cake: Heat oven to 350 degrees. Grease two 9 x 5 x
3-inch loaf pans. Prepare cake mix according to package
directions, substituting 3/4 cup milk and molasses for water
and beating in 1 tablespoon cinnamon, allspice and cloves.
Spoon batter into prepared pans; bake 45 minutes until wooden
pick inserted in center of cakes comes out clean. Cool in pans
on wire rack 10 minutes. Remove cakes from pans to large
Prepare Topping: Heat broiler. In small bowl combine
brown sugar, flour and 2 teaspoons cinnamon; stir in butter
and 1/4 cup milk until well blended; mixture will be crumbly.
Stir in nuts. Sprinkle mixture over tops of cakes to cover
completely and evenly. Place cookie sheet under broiler; tops
of cakes should be about 3 inches from heat source. Broil 1 to
2 minutes until topping bubbles; watch carefully to prevent
burning. Cool cakes completely on racks. Makes 2 large loaf
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