Eggless Spice Cake

I ran out of eggs, but I wanted something for dessert tonight, so I adapted a Depression-Era eggless, milkless, butterless cake and made up my own (since I had milk and butter.)

It's delicious!

Eggless Spice Cake

Ingredients:

1/2 c. sugar
2 T. butter
1 tsp. ground cinnamon
3/4 tsp. ground cloves
1 1/2 tsp. bourbon vanilla
1/2 tsp. salt
1 1/2 cups milk
1 tsp. baking soda
1 tsp. baking powder
2 cups whole wheat pastry flour


Preheat oven to 350 degrees F. Lightly grease one 8 or 9 inch cake pan.

In a saucepan over medium heat, combine the sugar, butter, ground cinnamon, ground cloves, vanilla, salt, and milk. Bring to a boil, stirring frequently, and boil for at least 3 minutes. Remove from heat and let cool. Be careful that it doesn't burn. Let cool.

Mix the whole wheat pastry flour, baking powder, and baking soda together. Add the flour mixture to the cooled spice mixture. Stir until combined. Pour batter into prepared cake pan.

Bake at 350 degrees for 25 minutes, or until toothpick inserted into the center of the cake comes out clean.

Eat!

Fresh from the garden dinner!

five new potatoes
one garlic scape
a sprig of rosemary
a handful of sugar pod peas
a few leaves of swiss chard

and the only things not from the garden: olive oil and a sprinkling of Ohio-made mozzarella cheese.

Put the olive oil in a hot cast iron skillet. Add chopped rosemary and chopped garlic scape. Let them saute for a while as you are cutting up the potatoes (in slices.) Add potatoes, cover, and let cook. Once the potatoes are about halfway done, add the sugar snap peas. Cook for about five more minutes, or until potatoes are done. Add swiss chard at the very end and cook until the leaves are wilted. Sprinkle with mozzarella cheese. Serve. (Serves 1, but can be expanded easily.)

A twenty minute supper, if you include picking the produce from the garden.

Yum!

(Unfortunately, I didn't get a picture. It was pretty, though!