Today was the day that I had been preparing for. After her nap, Miss K was extatic to find that Nan had come to join us for lunch. After performing her lunch to our guest, I dressed her for the Easter blessing.
My mother had bought Miss K that impressive head-piece to match the dress and necklace and it looked fantastic together. It is traditional Polish dress for girls to wear such flower wreaths in their hair.
We drove to the church and got there just in time for a very short blessing. If we had been but a few minutes later, we should have missed the whole thing!
With the sun beating brightly down, we decided the best place to go afterwards was to a near-by, shady playground, where we enjoyed pączki and bits and pieces from my Easter basket (a bit of a no-no as we should have been continuing our fast for Lent), including a piece of the Easter cake I made.
I didn’t make a plain pound cake, I wanted to add apple, pecans and spices to it for taste. Here is my recipe…
200g self-raising flour
150g of soft butter
150g of sugar (I used coconut sugar)
1tsp of cinnamon
1tsp of gingerbread spices
a handfull of pecan nuts
some water or rice milk to create the right consistency
1. Preheat the oven to 200°c (392°f)
2. In one bowl, mix together flour and spices. In a second bowl, cream sugar and butter and then add eggs; mix well.
3. Rub the dry ingredients thoroughly into the wet mixture.
4. Add the pecan nuts and mix through evenly. Vigorously mix in water or rice milk until the mixture is sticky, such that it droops on a spoon and falls back into the bowl.
5. Butter a bundt-cake tin and put the mixture in. Thinly slice the apples and press the slices into the top of the mixture.
6. Cook for 30 minutes or until a knife comes out clean.