A Cake for St. Phanourios
As I sit in church during Holy week, I look at all our beautiful icons and think about how each one tells a story. I was reminded of the time when I prayed to St. Phanourios.
St. Phanourios is the saint that help you find lost or misplaced items. No snickering from you, but I do find St. Phanourios to be of comfort!
This past summer I lost my favorite pair of sunglasses and I was very upset. I looked everywhere for them. Like rip-the-junk-drawer-apart or pull-off-every-last-cushion upset. They were good glasses!
After flopping down in my chair, utterly frustrated, I remembered I could pray to Ayios (Saint) Phanourios to help me find them. I took a moment, calmed my heart, mind and soul and asked for clarity to find my missing glasses.
A few days later, I needed to be at church for a festival meeting and needed to wash my hands in the restroom before we began. As I was walking to the bathroom the noticed a sign of the bulletin board that said “missing sunglasses please call Rhonda” and it gave her number.
I told myself it was worth a call. After describing my glasses to Rhonda, sure enough, they were mine! I shared that I had just prayed asking for St. Phanourios to help me and we chatted about when you say thank you to this Saint, you are to bake a cake to share with the community.
For Good Friday this year, I made good on my gratitude and the cake – and my hearty thanks to Rhonda for her simple sign on the bulletin board.
Lost something recently? Try baking this cake!
Cake for St. Phanourios
Preheat oven to 350
Grease and lightly flour a 9” round or Bundt pan and set aside.
In a medium bowl, sift four cups flour, 1 ½ t baking soda, 1 ½ t baking powder, 1 t cinnamon and 1 t pumpkin spice. For a stronger flavor, add ¼ t ground clove.
In another bowl, whisk 1 cup vegetable oil, 1 cup orange juice, ¼ cup water, brandy or whiskey and 1 cup sugar until combined. Mix in 1 cup chopped walnuts and 1 cup chopped raisins.
In small batches, add the dry ingredients to the wet ingredients. Tradition says to whisk 7-9 minutes as you incorporate the flour – a good time to thank St. Phourious for his assistance. It’s also allowing the batter to rise and create a fluffier cake. Batter will be thick and gooey.
Place batter in pan, baking about 40 minutes or until top is golden brown and toothpick inserted in center comes out clean. Remove, cool in the pan for 5 minutes, then turn out onto a wire cooling rack.
When cooled, dust with powdered sugar. The cake will dry quickly, so store in an airtight container or cover with plastic wrap.
*Thank you to presvassi.blogspot.com for the photo and assistance with the recipe