Unicorn (Unicorn@Indenial.com)
Mon, 22 Mar 1999 21:50:56 -0500
Thanks to reader Lee Cromwell for this tale of a vegetable gone bad.
The gentleman was waiting patiently for his dinner when the waiter
arrived with it. He had a juicy steak, baked potato,and broccoli. A
few minutes later he motioned to the waiter to come to his table where
he said "this potato is bad, what are you going to do about it?"
Where upon the waiter picked up the potato and started spanking the
potato saying "bad potato, bad potato"!
I have called today's recipe a cake, although the Greek "pittes", of
which this is an example, is probably best translated as "pies". Or
we could call it a torte. Regardless of what it's called, I'm sure
that you will agree that it tastes great.
Lenten Walnut Cake
4 cups (1 L) flour
1 Tbs (15 ml) powdered cloves
1 Tbs (15 ml) baking powder
1/2 cup (125 ml) white raisins (sultanas)
1/2 cup (125 ml) dark raisins
1 cup (250 ml) vegetable oil
1+1/2 cups (375 ml) sugar
2 cups (500 ml) water
1 tsp (5 ml) baking soda
1/2 cup (125 ml) cognac or apple juice
1 Tbs (15 ml) grated lemon peel
1+1/2 cups (375 ml) chopped walnuts
Confectioner's (powdered) sugar and cinnamon for dusting
Sift the flour, cloves, and baking powder into a mixing bowl.
Sprinkle a little of this mixture over the raisins to prevent them
from sticking together. Add the oil to the flour mixture and rub
between the palms of your hands until well blended. Make a well in
the center of the flour and oil mixture, and add the sugar, water, and
the baking soda dissolved in the cognac or apple juice. Mix lightly,
then add the lemon peel, raisins, and nuts and mix well. Pour into a
greased baking pan and bake in a preheated 350F (180C) oven for 1
hour, until a toothpick inserted in the center comes out clean.
Remove from the oven and sprinkle with confectioner's sugar and
cinnamon. Cut into squares and serve warm or at room temperature.
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