Marooned at home during a blizzard I tried a recipe from Decadent Desserts, a ravishing book by Countess Christina de Vogue, owner of the magnificent Chateau Vaux-le-Vicomte.  The Spice Cake is easy and quick and received my husband’s seal of approval: Pour 2 cups flour, 1 tsp. baking powder and 1 tsp. ground aniseed (I substituted cinnamon) into a bowl and mix. Make a well. Pour 6 tbsps milk, one half stick butter, 6 tbsps. superfine sugar and one half cup honey into a saucepan and mix. Warm over a low heat for several minutes, stirring constantly. When mix is smooth and even add to the flour gradually, stirring constantly. When this mix is smooth pour into a greased cake pan. Allow to rise for an hour, then cook for 45 minutes in a 250 degree oven. Take out of the pan when cool. I served with strawberry jam and butter, which made for a sinful but comforting late afternoon tea as we watched the snowfall.

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