Dessert is what we look forward to after a meal. It is that sweet treat that signals the end of a dining experience. Cookies, cakes, pies, candy, custard, and more delight our senses. As a species, few of us do not like sweets. Perhaps it harkens back to our primitive days when sweets were hard to find and scarce. So, we always looked for that bit of honey, fruit or berry to delight and surprise us.


1 cake


Source: Helen Lupien (adapted from Edna Lupien's recipe for cake in World War II).



2 ¼ cups Sugar or Splenda

3 tablespoons Molasses or barley malt syrup

2 ½ cups Raisins

2 cups Water

½ cup Unsalted butter

1 teaspoon Ground cinnamon

1 teaspoon Ground nutmeg

½ teaspoon Ground cloves

½ teaspoon Salt

1 ½ cups Walnuts, chopped

2 ½ cups Unbleached white flour or white spelt flour, Add up to 1/2 cup more flour if


1 teaspoon Baking soda

1 tablespoon Vanilla extract



In a large Dutch oven pan, place sweetener, raisins, water, butter, cinnamon, nutmeg, cloves, and salt.

Bring to a boil.

Cook about 5 minutes to dissolve sweetener and plump raisins.

Cool for about 1-2 hours.

Preheat oven to 350° F.

After cooling, add flour, soda, nuts, and vanilla.

Stir to mix well.

Pour into a 9" x 16" x 2" pyrex or metal baking pan.

Bake for about 1 hour or until a cake tester or toothpick inserted in the center comes out clean.

Cool on a rack. Cut into squares.




12 servings



1 cup Dates, pitted & chopped

1 tablespoon Flour to help with processing dates (could need a little more flour)

½ cup Walnuts

¼ cup Coconut, unsweetened grated

2 pieces Candied ginger

dash Salt

¼ cup Cocoa

¼ cup Sugar or Splenda



Put dates, flour, coconut, walnuts, and ginger in a food processor. Process until crumbly and sticky.

Mix cocoa and sweetener. Blend in a blender to make super fine.

Spoon date mixture out and roll into 1/2" balls or any size you like.

Roll in cocoa mixture to coat. Cocoa will melt into a smooth chocolate.

Keep in a cool place.