A Natural Foods Wedding Feast

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By Deborah Dunn

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It's common, this time of year, to hold wedding receptions in an outdoor beauty spot. But whether your party takes place outside or in, the following dishes, perhaps adorned with fresh wildflowers, will add to the festivity of a special and joyful day.

SPICE CAKE

6 cups whole wheat flour (or 3 cups whole wheat and 3 cups unbleached flour)
1-1/2 teaspoons salt
3 tablespoons baking powder
1 tablespoon cinnamon
1-1/2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon cardamom
9 eggs
2 cups oil or soft butter
2-1/2 cups honey
1 teaspoon vanilla
3 cups water or fruit juice (apple, apricot, or orange)
2 cups chopped walnuts
1-1/2 cups plumped raisins (pour boiling water over the raisins and let them sit for 20 minutes)

Sift together (twice) the flour, salt, baking powder, and spices. Cream the eggs, oil, honey, and vanilla. Add the dry mixture, alternating with the water or juice, to the wet mixture, and beat well. Add the chopped nuts and drained raisins, and bake in a greased and floured pan at 350°F for 35 to 40 minutes or until the middle of the cake is springy. Cool the cakes on racks to prevent them from drying out. If you don't frost them as soon as they're cool, brush with melted butter to seal in the moisture. Makes three cakes.

ORANGE-DATE CAKE

6 cups sifted whole wheat flour (or 3 cups whole wheat and 3 cups unbleached flour)
1-1/2 teaspoons salt
3 tablespoons baking powder
1 teaspoon cinnamon
1-1/2 cups soft butter
2-1/2 cups honey
6 beaten eggs
6 tablespoons grated orange rind
2 cups milk or buttermilk
3 cups chopped dates
1-1/2 cups chopped walnuts
3/4 cup flour (to dust dates and nuts)

Sift together (twice) the flour, salt, baking powder, and cinnamon. Cream the butter, honey, and eggs together, and add the orange rind to that mixture. Slowly mix in the sifted, dry ingredients, alternating them with the milk. When the mixture is smooth, stir in the floured dates and nuts. Pour the batter into three greased and floured pans, and bake for 35 to 40 minutes at 350°F. Cool the layers on racks. Makes three cakes.