Until then, I am a little sad that I can't show you the picture of...
Warm spotlights shining on a happy row of 7 and 8 year old children. They smile broadly in their matching black t-shirts, boys with slicked back hair and girls wearing braids. Some with tongues reaching for an ear, they play their violins, squeaking and creaking in unison simple songs like "Mary had a little lamb" or "Hot cross buns." What sweet bows they made to the applause of proud parents.
Nor can I show you a picture of the yummy cake we enjoyed this afternoon with a pot of tea. But, I can share the recipe! I owe this recipe to my dear dear friend, Mrs. R. I don't know how many times I have made this since she introduced it. If you like nuts and caramel, you will enjoy this easy cake.
(not my photo, click for credit and another recipe)
2 cups flour
(I'm sure that any flour would work. I use fresh ground wheat)
2 cups sugar
(I usually cut the sugar to 1 and 1/2 cups. Also, I sometimes mix white/brown sugar)
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla
2 small cans of mandarin oranges (drained)
(I have used one large can, 15 oz. of mandarins, peaches, or pears - NOT drained with good results)
Mix all ingredients together in one large bowl. Be sure to break up the fruit so that all the moisture is released. Pour batter into a greased/floured 9x13 baking dish. Bake at 350 degrees til toothpick comes out clean, 20-30 minutes depending on your oven.
In a small saucepan bring to a boil while stirring constantly
cream (or milk or half/half)
Pour this over entire cake while it is still hot. This is a very sweet and rich cake. We enjoy it with a cup of hot green tea or a glass of raw milk. QUITE a treat! Mr. Santos enjoys it with coffee.