Carrot Cake,and not necessarily with cream cheese frosting, butter icing will do. Coupled with a mid-morning coffee, something I have been dreaming of since these 'wonder dieting days' commenced.
As the cake used as our wedding cake, it seems I have made an extraordinary amount of these cakes for every local hoedown, froghop, morning tea, afternoon tea and school meeting since.
Last year, one such cake donated for a Pink Ribbon Fundraising morning tea fetched fifty dollars at auction. Fortunately I wasn't in attendance for that taste-testing. There's potential for a fair amount of disappointment in a fifty dollar cake.
And for anybody interested, here's how it's done.
Combine 1 cup of sugar, 2/3 cup of vegetable oil, 3 eggs and a teaspoon of vanilla.
When light and fluffy, add 1 and 1/3 cups of SR Flour, 1 teaspoon of bicarb soda, 1 teaspoon of ground cinnamon, half a teaspoon of ground nutmeg and half a teaspoon of ground ginger (sifted ... if it takes your fancy on the given day).
Then add 2 cups of grated carrot (2 large carrots) and about 2/3 cup of roughly chopped walnuts, more or less depending on your partiality for nuts.
I then cook mine about fifty minutes in a square tin.
Or a round tin. Your choice.
I find square cakes so much easier for slicing purposes.
Besides, it's hip to be square.