A line cast, a hope followedMonday, February 02, 2004
I made a birthday cake for a friend in my women's spirituality circle yesterday. It turned out yummy but it fell apart because I tried to move it out of the pan before it had cooled enough. I'm always making things up, combining recipes. I liked how this turned out, it was a very light spring-like flavor, a good way to celebrate Imbolc too. During Imbolc, which is a time of creativity and lighting the flames of things new, Wiccans call on Bridgit for help, she helps with poetry, writing and other creative arts. In Welsh she is called Cerridwen. I am of Welsh decent.
Here is the recipe for the cake. If like Lorianne you are looking for signs of Spring, give it a try. Or if like me, you are trying to write a decent poem, light an orange candle and ask Bridgit for some editing. Or check out some of the tips from poets on Kurt's The Coffee Sutras pages.
Apricot Lavender Pound Cake
For the cake:
1 box Duncan Hines Yellow Cake mix (Duncan Hines does not use animal fat in it's mixes!)
2 6-oz jars apricot baby food (you can also puree canned apricots)
1/4 dried lavender flowers
1/2 cup very hot water
1/2 cup oil
1/2 cup sour cream
4 eggs
Soak lavender flowers in hot water at least 30 minutes. Pour through a strainer saving the water and throwing out the lavender.
In a large bowl combine all the ingredients including the lavender water and mix with an electric mixer 3-5 minutes. Pour into a greased bundt pan and bake at 350 degrees F for approximately 1 hour 15 minutes. Cake is done when a toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan.
For the Glaze:
1/4 cup lavender blossoms
14 oz can apricots including juice
1/2 cup sugar
1/4 cup margerine or butter
a few blossoms for decoration
In a saucepan, bring the juice from the apricots, the sugar, margerine and lavender to a boil. Boil for 1 1/2 minutes. Pour through a strainer to remove the lavender pieces. Place apricot halves decoratively around the top and middle of the bundt cake. Pour glaze over all, then sprinkle with the blossoms (for this try and use only the prettier purple part of the blossom.)
Here is the recipe for the cake. If like Lorianne you are looking for signs of Spring, give it a try. Or if like me, you are trying to write a decent poem, light an orange candle and ask Bridgit for some editing. Or check out some of the tips from poets on Kurt's The Coffee Sutras pages.
Apricot Lavender Pound Cake
For the cake:
1 box Duncan Hines Yellow Cake mix (Duncan Hines does not use animal fat in it's mixes!)
2 6-oz jars apricot baby food (you can also puree canned apricots)
1/4 dried lavender flowers
1/2 cup very hot water
1/2 cup oil
1/2 cup sour cream
4 eggs
Soak lavender flowers in hot water at least 30 minutes. Pour through a strainer saving the water and throwing out the lavender.
In a large bowl combine all the ingredients including the lavender water and mix with an electric mixer 3-5 minutes. Pour into a greased bundt pan and bake at 350 degrees F for approximately 1 hour 15 minutes. Cake is done when a toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan.
For the Glaze:
1/4 cup lavender blossoms
14 oz can apricots including juice
1/2 cup sugar
1/4 cup margerine or butter
a few blossoms for decoration
In a saucepan, bring the juice from the apricots, the sugar, margerine and lavender to a boil. Boil for 1 1/2 minutes. Pour through a strainer to remove the lavender pieces. Place apricot halves decoratively around the top and middle of the bundt cake. Pour glaze over all, then sprinkle with the blossoms (for this try and use only the prettier purple part of the blossom.)
