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.
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).
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.