Cooking & Baking

The syrup cake is the WWII rationing one I'm continuing to explore. Oddly, the maple syrup made a denser cake, although still very good. No fat, no white sugar, only syrup for sweetening. Every version I've made so far has been good. It's more of a breakfast bread than a cake and not overly sweet. Mixes up in the time it takes the oven to preheat.

DH got up early and made the coffee this AM (and fed the cats). Since he doesn't usually do this, he didn't know how much grounds to use and used double the usual amount. We're drinking rocket fuel. It goes very nicely with the bread.