Linderhof


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, November 15, 2012

Tea and Pumpkin and the Squirrels

We had a friend stop by for tea.
Tea in the breakfast room


A table set with an English tea set
bought at an Estate sale in Independence

It's the Asian "flower" motif that I adore
And the price was right.


A simple afternoon tea of
tea and cake


Pumpkin cake with a pumpkin glaze


A centerpiece of pears in a blue and white tureen which is lidless


The sugar and creamer -- the set was creamer less and found it on ebay.


The cake, baked in a 7 inch cake tin which I brought home from England.

After tea


Husband Jim installed his birthday present from Daughter Sarah


A squirrel feeder

The squirrels, however, have not found it
preferring to eat out of the bird feeders.

The cake is so simple -- it made two 7 inch cakes
We ate one and one is in the freezer

It also makes an 11 x 9 cake or a 10 inch round cake.

And the cake -- it's so simple
A recipe from friend Kansas Kate

KATE'S PUMPKIN CAKE

1 box of spice cake mix
1 can pumpkin (not pumpkin pie filling -- pumpkin)

But box of spice cake mix in mixing bowl, add pumpkin and mix until well combined.    Pour batter into greased and floured pans.    Bake until done (I forgot to time it -- just stay around the kitchen until a knife comes out clean or the top springs back when touched).

PUMPKIN GLAZE

1 cup powdered sugar
1 T. milk
1/2 t. vanilla
2 T. canned pumpkin
1/4 t. cinnamon
2 T. butter, melted and cooled

Place powdered sugar in a medium bowl.    Slowly whisk milk into the powdered sugar.    Continue whisking until no lumps appear.    Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.

Once glaze is smooth, gently pour over the top of the cake.   If you make a round cake, allow the icing to drop down the sides of the cake.   If making in a 11 x 9 pan, spread if over the top.

If you don't want to do the pumpkin glaze, I think the cake would be good with a cream cheese or caramel icing or a cream cheese caramel icing or as friend Kate suggested, an apple cider glaze.

It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.

9 comments:

Entertaining Women said...

Love the tea set...your beloved blues with the beautiful pink florals...delightful. The cake sounds easy and delicious...thanks for the recipe. Happy Thanksgiving! Cherry Kay

~Gardener on Sherlock Street said...

Looks beautiful and delicious as always. The squirrels will find the feeder eventually. Should be entertaining.

On Crooked Creek said...

Martha,
Adore your English Tea Set! Great find matching the creamer on Ebay!!! Your cake sounds delicious!!! Our squirrel won't sit in his squirrel feeder either...he sits on the tree stump in front of it and eats the corn off the cob!!! That's entertainment! Ha! Have a wonderful weekend, dear freind!!!
Fondly,
Pat

Elizabeth said...

What size tin of pumpkin did you use in the cake? It looks delicious.

Canadian Chickadee said...

What a glorious tea set! Do you know how old it is, or what the name of the pattern is?

Kansas_Kate said...

@Elizabeth It's the regular 15-oz size.

Beth said...

Your teaset is beautiful, Martha. Aren't estate sales fablous???? I made your Dundee cakes today and look forward to when I get to eat them (I tasted the batter and it was yummy!) Thanks for that recipe. I sense it will become a holiday favorite!

Elizabeth said...

Pumpkin is usually sold in 19 oz cans around here so that's good to know! Thanks - I do plan to make this.

Elizabeth said...

Actually, I'm wrong, it's the 28 oz size we get here so about 1/2 a can should do it.