It was a cold Sunday morning in the middle of January, a long weekend with Martin Luther King Jr day holiday on Monday.  The cakes I had eaten, seen and spoken about during holidays were so tempting, I wanted to eat more of it.  Couldn’t go to buy any ingredients as walking to the stores was not possible because of the drop in temperature.  Started using all my creative cooking ideas of baking of the yesteryears into work. Vessels and ingredients in the house are all limited.  Took out the only saucepan, wow there was a strawberry juice that our apartment office offered us after the holidays, poured some of it into the saucepan.  There was sweetened dried cranberry and coconut, put two teaspoons of each in the juice to soak.  Took out my regular dessert – the dates and apricots, cut them into small bits of two teaspoons each.  Nuts available at home -walnuts, almonds, pistachios, cashew, two teaspoons each were cut into small bits.  After an hour, added everything into the saucepan on to the soaking dry fruits, mixing it with four teaspoons of curds, half teaspoon of baking soda, one beaten egg, half teaspoon of organic brown sugar.  Folded in four heaped teaspoons of  whole wheat flour into the moist fruit mixture.  The batter looked a little too thick, so added one teaspoon of milk to make it into pouring consistency. Oh, flavors are missing, grated one teaspoon each of lemon and orange rind into the batter. Gave a dash of ginger flavor by adding a teaspoon of grated fresh ginger.  Had some cinnamon, cardamom and bay leaves on the kitchen shelf that was roasted mildly, powdered and added a quarter teaspoon.  The batter looked okay, but felt like adding half teaspoon of olive oil that was available on the slab there.  Folded the mix again before pouring the batter into the greased glass bowl that I have.  Never the oven was used before, pre-heated at 350 degrees, probably it was the default setting.  As I knew fruit cakes take more time to bake, set the time to 60 minutes.  The aroma was spreading in the small apartment in all the rooms.  Opened after ten minutes of set time, loosened the sides,  tried flipping on the cutting board.  The cake stubbornly sat on the bowl as no butter paper was laced, so cut into cubes and removed each cube carefully and packed in for  the week and devoured one cube with a mild brushing of honey to give a glitter to it.  It was delicious and I ate with all confidence that added sugar per serving was negligible (!!?).  The added sugar was from the strawberry juice, cranberry and coconut in addition to the half teaspoon organic sugar. This added sugar along with the apricots and dates made the cake sweet enough to call it a cake.  Oil content was from all the nuts and half teaspoon olive oil.  Curd, milk and egg made it moist. What’s more, I made the cake and ate it too!! It was indeed a piece of cake!!!