Poetry for November

Candle Song

by Bobbi Sinha-Morey

    In this collection you get the essence of the poet’s inner soul, the fine artistry of her spirituality, the
memorable imagery she displays, the depth of her imagination, her pastiches of life and people who
inhabit them. Her words are like a breath of the golden dawn; their gentle taste and wisdom fall lightly on the tongue. Sometimes poignant, sometimes stirring, her mainstream poetry often lends a dark, fine mystique, one that borders on the macabre. You’ll find a wide range inside here, including, for the first time, a touch of the bizarre. Readers will be drawn into her captivating world lit by her disquieting spirit and her love for the beauty in life.

Orange Slice Cake

Ingredient

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour

• 
  


• 1 pound dates, pitted and chopped
• 1 pound orange slices candy, chopped
• 2 cups chopped pecans
• 1 1/3 cups shredded coconut
• 1 cup orange juice
• 2 cups confectioners' sugar

Directions

Print 

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
2. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
3. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
4. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.