I couldn’t quite put my finger on it.
I knew there was something…but really couldn’t quite gather enough thought process to find out what. And yet slowly whatever it was, it built up. I couldn’t write. I couldn’t draw. I couldn’t take any pictures and I sure as eggs couldn’t think what on earth it was that was slightly sitting out of alignment.
So I stopped. Stopped trying to put my finger on it and closed the lap top. Said bugger the homework. Put another jacket on us all and headed out. The rules of the afternoon, the time constraints, the blah, blah, blah. Yep, today they didn’t count, as today….there would be no rules.
You know why kids can play so beautifully, for so long, so uninhibited? Because their rules are different, and they don’t care particularly if they break them. If the row of animals isn’t put away before going to bed, life turns out, does continue on. If homework isn’t done on a one off Wednesday, doing double the next day is actually ok because the afternoon before, oh it was rather awesome.
So why was it, that it wasn’t until I had stopped, did I realise it was all the rules that were choking me and leaving me on edge? I have no idea. Really absolutely none. But on the upside I know how good it felt when we broke all the rules that afternoon in late winter and I have every intention of doing it again soon.
Now this is a quite a moist, dense cake, that for me looked like a cake, but tasted like a pie, it kind of broke all the cake rules right there.
Looks like a cake, but tastes like a pie… this was a fine thing to realise indeed.
Pumpkin Spiced Cake
150g softened butter
150g brown sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
zest of a lemon
2 beaten eggs
2 tbls molasses
225g self raising flour
75g wholemeal spelt flour
1 1/2 cups cooked and mashed pumpkin (use less if you don’t like a moist cake)
Cream butter, sugar and spices together, add lemon zest, beaten eggs and molasses. Mix through pumpkin and then fold through flours. Pour mixture into a greased and lined loaf tin and bake for approximately one hour at 180C, (or until a skewer comes out clean.)