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When you’re craving something sweet, but you’re not craving cookies and you’re not craving cake and you’re not craving ice cream…you might be craving a sweet loaf.
I get this particular craving when I feel like baking something sweet and I have the patience to get out the kitchen scale I got as a prize after winning back-to-back bingo games at the Canadian National Exhibition in Toronto 5 years ago. Unlike any normal girl, I decided to fore go the typical stuffed bear in place of a practical kitchen tool. I truly believe everyone should have one of these, and if it’s having the longest lucky streak of your life (~7 minutes) that does it, then so be it.
If you’re not a bingo expert like I apparently am, there are online bingo advice sites like ballsupbingo.com where you can study up before going to this year’s Ex. Sure, you’re probably not going to win a digital scale (that would take a much longer winning streak), but there’s something nice about the analog one I won, right music folk? “Analog”? Besides, the food building at the Ex is reason enough to want to go home and make your own, slightly healthier desserts in place of deep-fried MARS bars, deep-fried cola, and deep-fried nutella fries (yes, those all actually exist…).
But this recipe is equally as creative. It’s an adaptation of a recipe from Alice Medrich’s Chocolate and the Art of Low-Fat Desserts. Instead of a powdered sugar glaze, however, I made a lucuma glaze. It’s a sweet powder, so I just added a little of the rum I boiled with sugar for the liquor soak. Yes, this recipe has a liquor soak. I can stop selling now, because I think you’re already sold. If you don’t have lucuma (you can find it at some health food stores), use 1/4 powdered sugar instead. Click below for the recipe:
Rum Raisin Lemon Loaf with a Lucuma Glaze
