I make some version of a rum cake each year around Christmas time and this particular year I chose to fill it with figs, currants, raisins and orange zest. The olive oil cake base keeps things light and moist. The end result is an aromatic and festive cake. Enjoy!

These are some of the sweetest, juiciest persimmons I've ever had farmed by Dragonberry Produce in Oregon.

This is a series featuring fruit and flowers that I did for a friend’s wedding reception.