We don't enjoy dessert every night but when we do we prefer what I call "supper cakes" -- easy cakes to put together that often don't need frosting. That could be good for breakfast as well.
From Friend Rita, I got the recipe for a cherry nut cake. She told me it was an old recipe that came from her mother-in-law. And I must admit that it is a good recipe!
We eat dinner in either the breakfast room or (not as often) in the dining room. Dessert, however, is often eaten in the living room.
Coffee and dessert always go on tray. Usually we drink our after dinner coffee out of mugs but occasionally, I like a cup and saucer. This is Wedgwood Asiatic Pheasant. It's really a tea set -- but it works for coffee too!!!
The tray goes on the coffee table where it is in easy reach for both Husband Jim and myself.
The Masons Manchu coffee pot really belongs to a breakfast set. But it is my only blue and white coffee pot and so it gets used for after dinner. (It's not just for breakfast anymore!!!)
Cake and coffee for two - the perfect way to end a meal and to end an evening!
The cake is very easy to make and while dinner is cooking could be whipped up so that the first piece is still warm from the oven!
RITA'S CHERRY NUT CAKE
2 1/2 c. flour
2 c. sugar (plus more for sprinkling)
2 t. cinnamon (plus more for sprinkling)
3 t. baking powder
3/4 c. butter, softened
2 t. vanilla
1 can sour cherries, drained
3/4 c. nuts, chopped (I used pecans)
Cream sugar, butter, eggs and vanilla together. Add dry ingredients; mix well. Add cherries and nuts. Pour into greased 9 x 13 pan. Sprinkle additional sugar and cinnamon over the top (I used 1 T. sugar and 1 t. cinnamon). Bake at 350 for 40 to 45 minutes.
Note: I think it would also be good with an almond drizzle -- powdered sugar mixed with milk to drizzling consistency with a teaspoon of almond extract added).
It's Friday and I'm sharing my Cherry Nut Cake with Michael at Designs by Gollum for Foodie Friday.