Wednesday, May 6, 2009

On "Wol Nut" Cake and Follow-Through

I realized with some irony that today while I was battling one child on follow-through, I nearly lost an opportunity to facilitate another child's natural bent to follow-through.

That one little guy, Clayton, filled his pockets with Walnuts at Uncle Charlie's three days ago.
The next day he put them all into a zip lock bag, with a label on it that read "Clays Wol Nuts".
Yesterday he spent all afternoon sitting outside with a rock, cracking every nut and carefully removing the meats - many of them in perfect halves - and completely filled a coffee mug over the course of several hours.
As he cracked away, big plans were being laid for making some kind of "nut cake".

Hmmm... nut cake?

I wan't sure I was prepared to find a "nut cake" recipe, but Clayton's determination wasn't easily squelched, and by late this afternoon I straightened out my priorities (another little victory?).
I dived into Mother Hen's blog Homemade and Wholesome and found a recipe that appeared suitable.
Clay was ecstatic, and we commenced the making of Apple Nut Cake! We enjoyed our time together and made a few adjustments to the recipe - adjustments that would do certain friends proud! Surprisingly, it was a success.

And most especially to see the shining face of my little guy as he placed before the family the last step in his carefully laid and well executed vision. Well done son!

Apple Nut Cake

Preheat your oven to 350°. Butter a bundt pan and sprinkle it with sugar and set it aside.

In your large bowl mix:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda

Set that aside and get your medium bowl and mix:

  • 4 eggs
  • 3 cups peeled, grated apple
  • ½ cup raisins
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  • ¾ cup vegetable oil

Now stir the wet ingredients into the dry ingredients. Don’t overblend. Pour it into the bundt pan and bake for about 50 minutes. Do the toothpick test. It’s ok for little bits of cake to adhere to the toothpick, as long as what sticks is not raw, gloppy batter.

Let the cake cool for about 10-15 minutes then turn it out onto a serving plate.

Our substitutions are as follows:

2 cups hard white wheat, freshly ground on the pastry setting.
1 cup Honey (instead of 2 cups sugar)
1 cup applesauce (instead of 2/3 cup oil)
no raisins in ours.
I am very proud of these substitutions Jenny S. and I fully expect a very nice comment from you!!!
Clay wanted to serve with a dollop of whipped cream so that's what we did. Good idea too!


Grace McHugh said...

I am sure your "certain friends" will be pleased. I am giggling and giggling at that comment. I will be watching to see what she has to say. And.............I love how you allow the creativity to flow even when it might not be convenient for you. Thank you for reminding me to take things as they come and make good memories.

Lady Jess said...

:o) Well, congratulations little mister!

Shauna said...

What a delightful little victory - for you, Clay, and everyone else who gets to enjoy the fruits of his labor!

princessmama said...

Good job Momma and Clay!! :-)

Excellent substitutions as well. I used to use whole wheat pastry flour for desserts and muffins and even one brother who claims to hate all things whole grain didn't notice the difference. :)

jenny said...

sorry so late on posting this...i won't delay on saying WHAT WONDERFUL HEALTHY substitutions! Fresh milled flour, did you ever think it!?!? Hooray! High five on the honey. Was it RAW? ;) I love to tease you!! That cake looks moist, yum. What a fun project--good job for you helping him complete his vision, sometimes that can be such a challenge for me, esp if it is spontaneous (ahem, Grace you know what I mean!). He does look so proud! The best part? How he labeled his bag wol nut!!!!!!!!!!!

Mommy Reg said...

Way to go! I have a hard time with follow through on the kids ideas that create more work for me. That is an area I drop the ball a lot. The cake looks great. :)

Mother Hen said...

Wonderful! I hadn't even thought about converting "the best cake in the world" to fit with the "new dietary rules" at our Ranch. Good for you. Good for your family!