Treat of the Week: A Russian Spice Cake

This past weekend, we celebrated my father’s birthday in high style. To begin with my father got to try out his new rotisserie on a lovely roast of beef with a “Brazilian” marinade. The beef was roasted over potatoes and onions which cooked to perfection on the grill. This was joined by a heaping bowl of German Spätzle, haricot verts, and a gorgeous tomato and mozzarella salad with roasted baby eggplants. It was a stunning meal.

However, as usual, the dessert was the real star of the show. My mother adapted a recipe from the book “Special Teas” by M. Dalton King. The cake is a Russian Spice Cake with a double cream frosting. With a wonderful texture, this spice cake’s flavor is enhanced by currants and walnuts. I’m really quite enchanted by the way it looks, too. The way my mother frosted the cake makes it look like snowy-white enamel from a piece by Carle Fabergé. I’d really recommend King’s book. There are a lot of great recipes in there, and, as you can see, they are all quite beautiful, too.