Cake # 32 Honeyed Apple Bars

It is 12:30 am and two and a half hours of siren like explosions from my beautiful daughter's mouth, two and a half hours of trying to contain a thrashing and walloping creature, two and a half hours of tired, angry passengers on the plane later, Ted and I were home. Evalyn finally fell asleep the moment we walked out of the plane and into the terminal to pick up our luggage. Convenient. That was Tuesday morning and yet I still feel like I am recovering from vacation. So a rational person may be confused at my decision to leave again for a smaller trip with my family to Ocean City this Sunday. Apparently, Ted and I enjoy a good challenge. Thankfully we will be back home by next Saturday, so I do not have to worry about making a cake at the ocean. Furthermore, I have just finished this week's Honeyed Apple Bars and we are going to a party in about an hour, so I will not have to worry about this cake going bad while we are away.

If Lucille Ball, my hero and Evalyn's middle namesake, was alive she would be one hundred years old today. So, I donned my Lucy apron and got to work baking. Now, I am not so different from that precarious red-head. If there is a chance for something to break, an accident to happen, or for me to fall down, I have already broke it, found it, and fell down. In fact, while in Florida, I hit my head no less than three times, once on a metal beam, and twice on the metal base of a chandelier. Good times. That is why when my cake turned out perfectly, the process went quickly, and the cleaning was easy, I was shocked that I didn't put too much flour in and have a humongous cake shoot from my stove, or have to shove chocolates in my mouth and down my shirt, or somehow get locked in my freezer.

The cake was flour, sugar, butter, eggs, vanilla, apple juice,apples, honey, baking powder, and allspice.   

Our cake is on top and the book's cake is below.

Here's to you Lucy!