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.

Thursday, March 8, 2012

And After Dinner . . .

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!


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
4 eggs
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.


Deb said...

Martha, this sounds really good. I am going to make this for sure. I'm thinking it might be good even with a light icing. Thanks for sharing. Love the tea-cups. Hugs, Deb

Mary Bergfeld said...

I've bookmarked this recipe. I love that it uses sour cherries. I hope all is well. Have a great day. Blessings...Mary

Anonymous said...

This sounds very good, Martha. We prefer cakes without frosting and I know we would like this.

Love how your tray looks.

Happy Weekend!

Cass @ That Old House said...

Ah, ending the evening by drinking COFFEE. Martha, we really WERE separated at birth. I grew up in a family where, at 11pm, we gathered around the kitchen table for coffee and chat, then all went off to bed.

This greatly confused assorted boyfriends when I was at the dating-go-round age. In fact, I was seeing a young man in college who didn't drink coffee and my Mom recommended I dump him.

Well, she was right. And Howard drinks coffee!

Have a great weekend! I'm heading for Philadelphia with my sister today, visiting a cousin.


PS Ummm . . . cake.

Bernideen said...

Another terrific recipe and the idea of "Supper cakes" is perfect. I grew up in Virginia (will be going there in another week) and we never said "dinner"- it was called supper.
I have printed out this recipe!

Pondside said...

Martha, many times, after reading one of your posts I think to myself 'how civilised'! Your after-dinner tray is beautiful.

eileeninmd said...

The cake looks delicious, thanks for sharing the recipe. I hope you have a wonderful weekend!

Michelle said...

I'm trying this cake soon. I love cakes like this for coffee. Really enjoy seeing your different china settings and how you use them! I'm a china girl too...why not make it pretty?! =)

Bridget said...

your cake looks delicious and I love your coffee (tea) cups, so pretty :)