Stacey Makes It

Ode #5 to the Flavor Bible .  Flavor Bible... you complete me... Stacey's Cinnamon Ginger Rum Cake Ingredients: 1c unbleached white flour, organic 1c whole wheat flour, organic 2 tbs cornstarch 1.5c sugar, organic 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 eggs, organic 1/3c canola oil, organic 1c whole milk, organic 1/3c water 1/3c dark rum 1.5-2tbs grated fresh ginger 9x9" cake pan with cake liner, 3 silicone cupcake cups First I preheated the oven to 350F and then I combined the dry ingredients in a large bowl.  Then I combined the eggs and the oil and whisked it a bit.  I grated the ginger into the rum, and then added that to the eggs and oil.  I added the water to the milk in another measuring cup.  I poured the ginger mixture into the dry ingredients and then about 1/2 a cup of the water/milk mixture into the dry ingredients as well.  I microwaved the rest of the water/milk for 2 minutes to get it hot while ...

This was another creation stemming from the wonderful Flavor Bible . I can't even tell you how much I love this book.  I had some key limes, so I looked up limes to see what tastes good with them.  This is the recipe I came up with afterwards.  I also had a lovely orange blossom honey that I'd gotten from the Alemany Farmers' Market, so I wanted to use that too. Stacey's Honey Ginger Citrus Cake Ingredients: 1.5c unbleached white flour, organic 1/2c whole wheat flour, organic 3/4c sugar, organic 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1c almond milk 2 eggs, organic 1/4c blood orange infused olive oil (from Sigona's ) 1/4c nonfat plain yogurt, organic 1/4c key lime juice 1 tbs grated fresh ginger 2 tbs orange blossom honey (finishing touch) First, I preheated the oven to 350F and got out 2 glass loaf pans. I put all the dry ingredients into a bowl and mixed.  I heated the almond milk in the microwave for 1-2 minutes until it was about 115F...