I have alway thought, and some people are going to hate me for this, but that the best thing about Vancouver is getting out of it. Thats not to say that I don’t love my neighbourhood, or that I haven’t had many a great night at great restaurants and bars downtown, but it is to say that when you look around Vancouver the most amazing things aren’t the buildings or the culture, but the mountains and ocean that surround it. And the best part of the mountains and the ocean is just how easy it is to get there.
And while lots of people make the most of the mountains in the winter time, skiing and snowboarding, I hate the cold and tend to shine in the summer. Which is how I found myself on Savary Island last weekend.
I have never seen so many eagles, or starfish, and I’ve never seen such long strips of white sand beaches in Canada. It was exactly what I needed. A quick refresh before all the excitement of my new website took over. Life is feeling pretty good right now friends.
On this getaway I took a brought a cake. Something I found in a Maida Heatter book called the Survivor Cake, it’s not too sweet, very dense and moise and this weekend help up to 2 ferry rides and a water taxi each way, and paired beautifully with both coffee in the morning and a glass of red mid afternoon.
(Very loosely adapted from Maida Heatter)
1/2 cup Butter
1/3 cup Brown Sugar
1/2 cup Fancy Molasses
1/2 cup Coffee or water
2 Bananas, mashed
1 cup Raisins
1/2 cup dried Cranberries
1/2 cup Walnuts
1/2 cup Shredded Coconut
1/2 cup Dark Chocolate Chips
2 cups AP Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Nutmeg
In a small pot over medium heat bring the sugar, molasses, bananas, coffee (or water) raisins, cranberries and butter to a boil. Making sure the bottom doesn’t melt keep it on the heat until the butter is completely melted.
Take it off the heat, pour it into a bowl and let it cool to room temperature.
Preheat the oven to 350F
Line a 9 inch square pan with parchment paper.
Into the bowl with the butter mixture add in the eggs mixing with a wooden spoon. Slowly sift in the dry ingredients and stir until almost combined.
Add in the coconut, chocolate and the walnuts. Mix until their are no more streaks of flour but not any more and pour into the prepared pan.
Bake until an inserted skewer comes out with only a few moist crumbs, about 45 minutes.
Allow to cool and then wrap tightly, it will keep moist for nearly a week!