One and one-fourth cups of unbleached flour
One teaspoon of baking powder
One-eighth of a teaspoon of salt
One stick of organic butter, cut into narrow slices
One cup of sugar
Two organic brown eggs, separated
One-half cup of organic whole milk
One cup of chopped walnuts
Two tablespoons organic butter (European style)
Seven pears, peeled and diced
One tablespoon each, brown sugar and cinnamon
One teaspoon each, nutmeg and allspice
Two tablespoons lemon juice, fresh

In a large mixing bowl, mix together flour, salt, and baking powder.  In a separate bowl, cream sugar and butter with a hand mixture; add egg yolks and continue to beat until creamy.  Slowly add dry ingredients, in batches of three or four, adding milk between each batch, until thoroughly mixed.  Fold into the mixture vanilla and nuts.

With a hand mixer set on medium-high, beat eggs until soft white peaks form; add gently to the batter and fold in.  Pour batter into a prepared nine-inch cake pan and bake at 350 degrees for thirty-five to forty minutes.

Place pears in a skillet with melted butter, and dust with sugar, nutmeg, cinnamon, and allspice.  Add lemon juice and mix thoroughly. Top cake with pear mixture and serve with organic whipped cream.

Carrot Cake

One cup grated carrots
One-fourth cup flour, self-rising
two teaspoons cinnamon
One and one-third cup sugar
One cup coconut
Three-fourths cup raisins
One-half cup walnuts, chopped
Two eggs
One-half teaspoon vanilla
One-half cup melted butter
One-half cup organic oil

Sift together cinnamon and flour; add carrots, sugar, raisins, nuts, and coconut.  In a second bowl, beat eggs, vanilla, butter, and oil.  Combine the two mixtures and pour into a cake pan or cupcake cups, and bake for thirty to forty minutes at 350 degrees.

Pumpkin Apricot Cake

This Halloween, surprise your guests with this sweet, moist treat.

One and one-third cup of whole meal flour, self-rising
One-half teaspoon of baking powder
One teaspoon baking soda
One-half teaspoon each, salt, cinnamon, ginger, and pudding spice
One cup of caster sugar
Three-fourths cup of dried apricots
One and three-fourths cup of pumpkin puree
Two eggs
Juice and rind from a large orange

In a large mixing bowl, combine all ingredients except puree, eggs, and orange juice and rind.  Mix thoroughly.  In a second bowl, beat together the last of the ingredients, and add to the first bowl.  Pour batter into a prepared loaf pan, and bake at 350 degrees for fifty minutes.