Carrot cake

2 cups all purpose flour

3 tsp baking powder

2 tsp cinnamon      

1 /2 tsp nutmeg

1 /4 tsp allspice.

4 eggs

1  cup  granulated sugar

1 /4 cup liquid honey

3 /4 cup vegetable oil

5 fresh carrots grated

1 can pineapple tidbits, with juice (398mL, 14oz )

1 /2 cup dried coconut

1 /2 cup raisins

1 /2 cup walnuts or pecans.

Icing:

250 g Philadelphia cream cheese

2 cups icing sugar

3 tbsp liquid honey

1 /2 tsp of cinnamon

In a bowl, sift together flour, baking powder, cinnamon,  nutmeg and allspice.

In another larger bowl , using an electric hand mixer, beat eggs, sugar and honey about 3 minutes or until pale yellow. Add oil, beating about one minute. Stir in carrots, pineapple, coconut, raisins and walnuts. Stir in carrots,pineapple,coconut,raisins and walnuts. Gradually add dry ingredients in three parts, mixing thoroughly and scraping down sides of bowl occasionally.

Pour batter into a 13 by 9 inch baking pan and bake in preheated oven at 350 F for 45-55 minutes or until cake tester inserted in centre comes out clean. Cool.

Icing:

In bowl using electric hand mixer beat together cream cheese, honey, icing sugar and 1/2tsp of cinnamon until smooth.(I don’t use butter so the icing is not stiff.)

Spread icing on top of the cake or spread a little at every individual piece.

This is my adaptation of the Unionville house restaurant recipe with changes to suit my taste.

Daffodils

                                 “April showers bring May flowers”
                                   Happy Birthday to my dear B.

A drawing

Everything I know I learned from my cat: When you're hungry, eat. When you're tired, nap in a sunbeam. When you go to the vet's, pee on your owner. - Gary Smith

I have been busy… Listening to a beautiful song …

Baking a marbled cake. A childhood favorite!

Trying to photograph a red jewel that could not stand still and kept flying away…

Spring is in the air...

Spring is when you feel like whistling even with a shoe full of slush.  ~Doug Larson

Quaint small village.

                       Spring makes me dream …I drew my dream place on paper!

Apple Almond cake

 I made this cake from a recipe I found in Canadian Living magazine, April 1994.

The original recipe:

1-1/2 cups all –purpose flour

3/4 cup granulated sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

2/3 cup plain low fat yogurt

1/4 cup butter, melted

1/2 tsp  almond extract

3 peeled cored apples, thinly sliced

Topping:

3 tbsp sliced blanched almonds

2 tbsp granulated sugar

1/2 tsp cinnamon.

In bowl, stir together flour, sugar, baking powder, baking soda and salt. In separate bowl, beat eggs, stir in yogurt, butter and almond extract. Stir into flour mixture just until combined. Pour into 9-inch (22 cm) greased springform pan. Arrange apples over batter.

Topping: Combine almonds, sugar and cinnamon. Sprinkle over apples. Bake in 350 F (180 C) oven for 60 minutes or until tester inserted in center comes out clean. Makes 8 servings.