Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, September 19, 2011

Afternoon Tea and Cake

Every afternoon at half past three I stop for a cup of tea and a nosh.     Sometimes I invite a friend to join me for it's always fun to have company for tea!

And if I have company to join me, the tea treat has to be more than just a couple of Biscoff's!

   I bought a bag of black walnuts while in Minnesota.    I adore black walnuts and growing up, black walnuts were the baking nut of choice.     Because we had a huge black walnut tree in the back yard and a big boxful of black walnuts were always on our back porch.     Whenever we needed nuts for cakes or cookies, Mom would hand me a hammer and my job was to crack enough nuts for baking.    As protective as my parents were, I am surprised that she allowed me to do that . . . but she did!    Probably because she told me to never touch the nut but just to hammer it on the cement back stairs!

There is a definitely in black walnuts and English walnuts.    Black walnuts have a much stronger flavor.   With a new bag of black walnuts and two new 6 cup bundt pans, I couldn't wait to bake.     So I made a black walnut bundt cake for tea.

With grandmother's crochet cloth on the table and her teapot full of tea, friend Judy joined me one afternoon.     Blue and white are the china of choice and I used my blue Italian things.

Tea plates and cups and saucers, wee tea napkins, a silver pastry server, the black walnut cake on a blue and white Asiatic pheasant plate.

The black walnut bundt cake with a glaze made from real maple syrup and powdered sugar.    More black walnuts are sprinkled on top.

The best part about this recipe . . .

It makes two . . . so there's one for the freezer!


1 cup chopped black walnuts
3 cups flour, divided
1 cup butter, softened
2 cups sugar
4 eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
1 cup milk

Toss walnuts with 1/4 c. flour; set aside.    In a bowl, cream butter and sugar.    Add eggs, one at a time, beating well after each addition.    Add vanilla; mix well.

Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk.   Stir in the reserved nut mixture.

Transfer to a greased and floured 10 in tube pan (or bundt pan).    Bake at 350 for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.    Cool for 10 minutes before removing from pan to a wire rack to cool completely.

TO GLAZE:   Put about a cup of powdered sugar in a bowl.     Stir in enough real maple syrup until it is of spreading consistency.    Top with chopped black walnuts.

NOTE:   I baked my cakes in two 6 cup bundt pans instead of one bigger one.

  • It's Tuesday and I'm joining the tea parties this week:
Tea Time Tuesday with Terri at Artful Affirmations

Tea Cup Tuesday with Martha at Martha's Favorites

Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air

Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor

Tuesday Tea for Two with Wanda Lee at The Plumed Pen

Tea Time Tuesday with Sandi at Rose Chintz Cottage


Meredith said...

beautiful...the cake, the setting, the's all so lovely and inviting.

Sandi@ Rose Chintz Cottage said...

Oh, your bundt cake looks delicious! Of course, I love your blue and white china too. A perfect tea post! Thank you for sharing.


Snap said...

What a lovely tea! Blue and White -- two of my favorite things ... so calming. Your cake looks delicious! Happy Tea Day!

Blondie's Journal said...

We have 3 black walnut trees in our backyard. They are amazing, those walnuts inside the hard green skin. They smell like limes {sort of look like them, too!}

I have been wanting to make a bundt cake, I have a new pan.

Your table looks fun to have company for tea!


Bernideen said...

This looks so lovely. I am baking again too - a cherry bundt cake last night. Your looks very delicious and as always your table is so pretty!

Judith @ Lavender Cottage said...

I would like to try black walnuts some time to compare the taste. When baking, I prefer to use pecans but they are more expensive but no matter, I love adding nuts to everything I bake.

Antiques And Teacups said...

Love the Spode blue and white and the recipe looks really delicious! Guess what I'm making next! Thanks so much for the recipe!

Pondside said...

I love your civilized tea parties, Martha - whether for one or two, it's always a party when there's tea and cake.

Sherry said...

That HAS to be good!

Martha said...

Pecans are really the nut of the prairie (although there are a lot of black walnuts here as well) and big sacks of the pecans are always in Linderhof's freezer. I bake more with pecans than any other nut. The black walnuts just brought back memories of childhood!

Honey at 2805 said...

The cake sounds wonderful and the receipe is appreciated. What a lucky friend you have that got to sit down and enjoy it with you. The table is lovely!

Southerncook said...

This cake looks and sounds delicious and I would use the black walnuts as well. Is this recipe one that you divided into the two smaller bundt pans? Beautiful photos as always too.


Southerncook said...

Wellllllllllll, I answered my own question when I read through the entire recipe. Have made my copy. Thanks for sharing Martha.


Jacqueline said...

How lucky of you to be able to get black walnuts. They are amazing in flavor. Your cake is gorgeous.

Lara B Knight said...

Sounds wonderful & I always love your table settings!

Olga Poltava said...

How pretty your table is. I love your grandmother's crochet tablecloth, so pretty. The bundt cake looks fantastic. I need to buy a bundt pan.
Happy Tea Time Tuesday!

lindaraxa said...

You like Biscoff's too? I always have one with espresso after lunch. every single day!

This cake looks divine. all i need is an excuse to make it..

Wanda Lee said...

Dearest Martha,

What a delightful post with your afternoon tea table, amazing and yummiest looking, simply mouthwatering cake. So cozy and inviting, especially with the flowers, silver tea service and blue and white tea ware.

In fact I just love your overall look and feel for this week's teatime! So simple, sweet and utterly, elegantly charming!.., I want to be there!

Happy Tuesday Tea's and have a marvelous week!

Hugs, Wanda Lee

claire said...

oh yummmmmmmm. love your tea pot!

Johanna Gehrlein said...

Hello Martha,
your cake looks very tempting. Fall is such a pretty seaon as so many nice things (like walnuts) are ready to harvest. This cake and the wonderful transferware makes a great fall tea time. Thank you for this delightful tea.
Best greetings, Johanna