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It’s been
a turbulent week and I went into my usual default mode: I baked
something. I’d been planning on sharing an apple cake recipe with you,
having cooked up some apples and bought some dates in preparation. But
one morning I awoke very early after a fitful night of sleep
and started pitting dates, in the early hours of the day, before
the sun came up. By the time daylight finally broke through,
I was pulling a fragrant, espresso-colored cake from the oven.
Because
it’s that time of year – and yes, I’m talking about the holidays – I’m
glad to add a moist, gently spiced cake to my
repertoire. Add to that, I glazed my cake with salted butter
caramel, because no matter where your loyalties lie, I think one thing
we all can agree on is that everything is better with salted butter caramel.
Has it become the ‘bacon’ of the dessert world? If so, I’m not
complaining.
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