That's how Canadian summers are -- short and sweet. We're at that stage of summer when the end is starting to be in sight. The cicadas buzz during the afternoon, but the crickets have begun their late summer chirping by dinner time. The afternoons are hot (25C/ 78F), but the nights are cooling off (12C/ 54F). The goldenrod is coming into bloom, the sign during my childhood that school was not far off. Today is perfect. No humidity to speak of, a gentle breeze wafting up from the lake, the back deck's bounty ready for the soup pot.
Bill's birthday cake was out of the oven before noon (to keep the heat there at a bearable level).
The recipe is at the end of this post.
My bit of chunky lace has had a first blocking and all is on target and back on the needles.
Carrot Cake
2 c grated carrots
1 1/2 c raisins
2 c water
1/2 c canola oil
1 1/4 c maple syrup
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1/2 tsp clove
1/2 tsp salt
3 c spelt flour
1 1/2 tsp baking soda
3/4 c chopped walnuts (optional)
Combine carrots, raisins, and water in a saucepan and bring to a boil. Simmer for 10 min, then remove from heat. Add oil, maple syrup, spices, and salt. COOL TO ROOM TEMPERATURE. The cake will not work out if you try to cheat on this step.
Preheat oven to 350F. When the oven is hot, add the flour and soda to the wet mixture and mix thoroughly. Stir in walnuts if using.
Pour into a well greased or sprayed bundt pan and bake for about 40-45 min or until the edges pull away from the pan and a knitting needle stuck into the centre comes out clean.
Let sit in the pan for 10 min before turning out onto a plate. Cool before cutting. If you can wait.
We never ice spice cakes in this house. Personal preference.
P.S.There are no known cases of COVID-19 in Kingston at this time, in spite
of lots of testing. Doesn't mean it's not here, unfortunately. And of course things will change once the university students return next month.
