While looking after my two little boys recovering from chickenpox, we decided to make a cake. Having no eggs in the house and being unable to venture out, we needed an eggless cake. Luckily, my March 2018 issue of LandScape had arrived, and one of the recipes looked more than tempting. Since we did not have sufficient raisins in the cupboard, we used a variety of dried fruits, including apricots, dates, cranberries and chopped orange and lemon peel left over from the Christmas mincemeat recipe. We even substituted the tea bags for Earl Grey. The result: a lovely moist, fruity cake. We ate it while it was still warm, with butter melting down our fingers.