My mom spotted the recipe for this Garden Harvest Cake in the April issue of Cooking Light. It is very fine. I've made it four times in two weeks and no matter what I do to it, it comes out tasting lovely. (Today I almost forgot to add any sugar at all. That may not have been lovely.) It's mostly carrots and zucchini and apples with only a cup of flour to hold the whole thing together.
The magazine calls it Garden Harvest
Cake but I call it Garden Harvest
Bread, because then I feel so much better about eating it at every meal. And it's much less worrisome to discover that you've eaten half a loaf of
bread than half a
cake in the short period of time between when you baked it and when you go to bed.
The recipe (and photograph source) are
here.
2 comments:
Wow. I'm assuming the nuts are optional. Well, I guess it wouldn't matter at that because I always MAKE them optional, ha ha.
Yeah, I didn't have nuts yesterday, so my current loaf is nut-free and it's still tasty. The nuts make it extra special good, though, if you can eat nuts without ending up in the hospital or the grave.
Post a Comment