Today is International Women's Day.
Organisations, governments and women's groups around the world choose different themes each year that reflect global and local gender issues. Globally this year the United nations is highlighting "Women and men united to end violence against women and girls". Here in Canada the theme this year is "Strong Leadership. Strong Women. Strong World: Equality."
Thousands of events are held throughout the world to inspire women and celebrate their achievements. A global web of rich and diverse local activity connects women from all around the world ranging from political rallies, business conferences, government activities and networking events through to local women's craft markets, theatric performances, fashion parades and more.
IWD is now an official holiday in China, Armenia, Russia, Azerbaijan, Belarus, Bulgaria, Kazakhstan, Kyrgyzstan, Macedonia, Moldova, Mongolia, Tajikistan, Ukraine, Uzbekistan and Vietnam. The tradition sees men honouring their mothers, wives, girlfriends, colleagues, etc with flowers and small gifts. In some countries IWD has the equivalent status of Mother's Day where their children give small presents to their mothers and grandmothers.
- Globally women account for the majority of people aged over 60
- Over 80,530,000 women die in pregnancy or childbirth each year
- Of 1.2 billion people living in poverty worldwide, 70% are women80% of the world's 27 million refugees are women
- Women own around only 1% of the world's land
- Women are 2/3 of the 1 billion+ illiterate adults who have no access to basic education
- Globally women comprise 42% Internet users (Italy 37% ... US & Canada 51%)
- Women do two-thirds of the world's work but receive only 10% of the world's income
- One year out of college women earn 20% less than men and 10 years later 31% less
- Women on average are away from the workforce for 14.7 years compared to 1.6 years for men
- 56% of women who voted supported Obama compared to only 49% of men voted for Obama
Celebrate the women in your life!!!!
I chose to make a carrot cake. This is not my usual light version of carrot cake, nor this version from Rebar, but, a full flavoured, sweet and incredibly textured moist and definitely delicious version.... but not for the calorie wise. It still uses very little oil which I really like. It gets a lot of its moisture factor from a buttermilk syrup that is poured on while fresh from the oven. My experience tells me this always makes for a delicious and moist cake. I have made this version for years!!!
**Buttermilk Carrot Cake**2 cups all-purpose flour
2 cups sugar
2 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1 tsp. baking powder
¼ teaspoon salt
2 cups shredded carrots (4 medium)
1-1/2 cups chopped walnuts
1 8-1/4 ounce can crushed pineapple, drained
½ cup coconut
¼ cup buttermilk
¼ cup cooking oil
1/-1/2 teaspoon vanilla
½ cup sugar
¼ cup buttermilk
¼ cup butter
2 teaspoon light coloured corn syrup
1. Preheat oven to 350 degrees F. Grease and lightly flour two 9 x 1-1/2 inch round baking pans; set aside. In a large bowl, combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Stir in shredded carrots, 1 cup of the walnuts, eggs, drained pineapple, coconut, ¼ cup buttermilk, oil, and 1 tsp. of the vanilla. Pour batter into prepared pans.
2. Bake in a preheated oven 40 to 45 minutes or until cakes spring back when touched. Meanwhile, in a medium saucepan, combine ½ cup sugar, ¼ cup buttermilk, ¼ cup butter, and corn syrup. Bring to a boiling; reduce heat. Cook and stir 4 minutes. Remove from heat; stir in remaining ½ tsp. vanilla. Pour evenly over tops of cakes. Let cakes stand in pans on wire racks for 15 minutes. Remove from pans; cool completely on racks.
3. To assemble, frost one of the cake layers with some of the frosting. Add remaining layer; frost top and sides with remaining frosting. Sprinkle with remaining ½ cup walnuts. Cover; chill to store
CREAM CHEESE FROSTING
Beat two 3 -ounce packages softened cream cheese, ½ cup butter and 2 tsp. vanilla with an electric mixer on medium speed until light and fluffy. Gradually add 4-1/2 to 4-3/4 cups sifted powdered sugar, beating to spreading consistency.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.