A Sweet Tea

In the South, a sweet tea, is a glass of icy cold iced tea sweetened with sugar . . . .

But at Linderhof, a Sweet Tea, is afternoon tea for friends with "sweets" only -- no sandwiches -- no scones.

And last week, two friends came to Linderhof to enjoy a Sweet Tea. One friend we were saying good by to -- for she's leaving us. What better way to bid her adieu than around the tea table.
A sunny (and hot) day -- but even though the garden is a bit parched and weedy, the breakfast room overlooking the garden is still an ideal spot for tea.
With a lace cloth and tea napkins and mother of pearl handled forks.
And my Spode Famille Rose china teacups and saucers. Special cups and plates for a special tea.
A homemade cake on a pedestal and two tiered curate filled with boughten sweet treats. And because this is a special tea, the silver tea pot.
Tarts -- apricot and cherry. Filled with pastry cream, fresh fruit and glazed.

My favorite -- French macaroons. Lemon, strawberry and pistachio.

And a true English tea cake -- a golden sponge -- made rich with egg yolks, lots of vanilla and chunk full of golden raisins. Then dusted with powdered sugar. To serve the cake with -- one of my antique silver cake servers.

A feast for the afternoon. Cake, tarts and macaroons.

We had pots and pots of tea, ate, visited and ate some more. When friends Marilyn and Shirley Ann left to go home, there was nothing left but crumbs (and a piece or two of cake for Husband Jim's dessert that evening).

We'll miss Marilyn when she moves away, all too quickly, but it was good to have this girl time before she goes. Before we have to say farewell.

It's Thursday and so it's time to join Susan at Between Naps on the Porch for it's Tablescape Thursday.

GOLDEN SPONGE

2 cups flour

1 T. baking powder

1 cup sugar

1 stick butter, softened

3 egg yolks, well beaten

1 T. vanilla

3/4 cup milk

1/2 c. golden raisins

Baker's Syrup

Preheat the oven to 350. Prepare an 8 inch springform pan by lightly oiling and then dusting with flour (or use Pam).

Sift together the flour and baking powder and set aside. Cream the sugar and butter until light and fluffy; and blend in the beaten egg yolks and vanilla. Begin adding the dry ingredients and milk alternately, gently beating them in after each addition. Stir in the raisins.

Pour the batter into the prepared baking pan and place in the center of the oven. Bake for 50 minutes to an hour or until skewer comes out clean. Remove from the oven, and while the cake is still hot, paint liberally with warm Baker's syrup -- and really liberally. Allow to cool in pan.

Turn out onto a cake plate. Because of the liberal use of the Baker's syrup, this cake will stay fresh for a week on a covered cake plate.

Baker's Syrup

1 cup sugar

2 T. butter

1 T. vanilla

Put all ingredients in a saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes. Use warm to paint on cakes. Can be kept in refrigerator and reheated.