Made a resolution this year? Of course you did. Let me guess…you’re going to the gym more often (that means more than once, right?). Or you’re going on a diet to lose weight. Perhaps, you’re doing ‘dry January’.
Well done. How’s it going so far? Because today is the day it’s predicted that most people will give up, concede defeat and grab a dozen donuts and chow down like there’s no tomorrow. Today’s the day you won’t go to the gym (again) and instead mix yourself a martini the size of Manhattan.
If that’s you – and perhaps it’s not. Perhaps you’re busy polishing your halo and looking smug. But if you did ditch your New Year’s resolution then cut yourself some slack. You’re in good company. Instead, put on some music. Pour yourself a glass of wine. Cancel the gym membership and bake yourself a cake.
Use lots of limes so it’s tart and juicy and makes you feel that the cake is really a carrier for much needed Vitamin C (it is cold and flu season BTW). Make a glaze with enough habanero chile to warm the cockles of your heart. And don’t worry about your resolution. Remember, there’s always next year.
1 cup sugar
½ cup vegetable oil
2 Tbsp. lime zest
¼ cup lime juice
¾ cup buttermilk
2 eggs, beaten
1 tsp salt
1 Tbsp. baking powder
2 ½ cups all-purpose flour
Glaze
¼ cup lime juice
½ cup sugar
¼ tsp chile habañero powder
1 Tbsp. lime zest
Note: you’ll need about 3-4 limes in total, depending on how juicy they are.
9×5” loaf pan, greased and floured
Preheat oven to 350°F
In a medium bowl, mix together the sugar, oil, lime zest and juice, then the buttermilk and eggs. Sift together the salt, baking powder, and flour and fold the dry ingredients into the wet, in three batches.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a skewer comes out clean. Remove from the oven and cool on a wire rack for about 5 minutes before turning the loaf out.
To make the glaze, put the lime juice, sugar, habanero powder and lime zest into a saucepan and bring to a simmer. Heat for a few minutes. Use a skewer to poke holes in the loaf, almost all the way to the bottom. Brush or pour the hot syrup over the cake, allowing it to seep in.
Slice, serve and smile.
Goodbye January. I’m sorry you ever darkened our doors. Am I being a bit harsh? Perhaps, and to be honest it’s not January the month that bugs me – it’s all the endless drivel about New Year’s resolutions, ‘clean’ eating, and colonic irrigation that’s got me down. And don’t get me started about dry January…
Yes, baked not fried folks. A hefty one pound sweet potato is tossed in a mere one tablespoon of oil then baked (not fried, did I mention that?) in the oven until oh-so tender. The secret – as in many things in life – is the spice. In this case, 
Yes, I hear you voices of descent – steak marinade on sweet potatoes? What will they think of next? But here’s the deal: we call it steak marinade but it’s mighty fine on a whole host of things. The only thing it didn’t work with was when we mixed in a fruit salad but we’re confident that with a few tweaks we’ll have that recipe for you too. In the meantime, try these bad boys. I have a tray in the oven now and the aroma is maddening.
The Chile Trail 