Lunch Box Chronicles: Day Seventy-Two (Happy Birthday Spelt Lime Cake)

Yesterday Spencer turned 13.  I cried at strange times, talking on the phone with my sister, meeting with the sales rep from Sunrise Guide.  Perhaps, it was the complete lack of sleep last night, or perhaps, the fact that the little three year old who was once screaming out for help is now the thirteen year old who reaches out to help.  Or, maybe it was just the relentless humidity?  Not quite sure, but it was just a day for crying. 

Tim and Spencer made a great tofu stir fry while I was on the computer sending Emma and Sophie directions for their three days of demos in Connecticut.  I give these girls a lot of credit.  It's not easy out there convincing people to try a product that you have thrown your heart and soul into.  Yet, it is gratifying, especially when the customers' mouths are too full to talk, but they signal you with the universal sign of approval - a thumbs up.

I asked Spencer what kind of cake he would like.  "Just, something really, really special,"  he said.  I threw together a typical yellow cake recipe, but modified it to make it quite tasty (and special), but a bit solidly gooey.

Fresh Lime Spelt Cake with Fresh Lemon Drizzle
3/4 cup butter - softened in a bowl
1 3/4 cups organic cane sugar or organic evaporated cane juice (same stuff as far as I can tell)
2-3 eggs (depending upon size)
1 1/2 cups Vita Organic Spelt Flour
1 cup Vita Organic Whole Spelt Flour
2 1/2 teaspoons of baking powder
1 1/2 teaspoons of vanilla (which I did not put in)
Juice from one fresh lime
1 1/4 cups of milk

Preheat oven to 375.   In a bowl blend the butter and sugar until creamy.  Add the eggs, keep blending.  Mix together the flour and baking powder in another bowl.  Alternately pour milk and flour into butter mix.  Squeeze in a full lime, alternately add in with milk, flour, etc.   Butter to round cake pans, pour in batter.  Bake at 375 for 30 minutes or until done.

WARNING!!!  DO NOT PUT THIS IN A BUNDT PAN like I did (to make it very very special), because it will leak through and SMOKE up the entire house.   We tell you this from experience.

We then made a lemon glaze, recipe is a little of this and that, but take about 2 TBL butter, melt, add some milk, add some confectioner's sugar, add some fresh lemon juice, mix until glazey.    Pour over top of cakes after cooled.   You can stack these cakes.  Sprinkle with confectioner's sugar.  Spencer garnished with slices of fresh lemon and lime.  YUMM!!