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, May 6, 2013

Tea and Cake

At half past three
every day that I'm home
I stop for a cup of tea

Brewed in a pot
And taken from a cup with a saucer

And with tea
there must be a nosh

And today it was cake.
A slab cake
A seed cake

Husband Jim sometimes joins me
especially when the cake is freshly baked!

When we think of seed cake we think of poppy seeds.
When the Brits think of seed cake they think of caraway seeds.

This is an old recipe that I've had "forever"
from friend Linda 
A family recipe of hers
But she's not of English genes
but rather Swedish ones.

Coming from a German heritage,
caraway seeds belong in rye bread
not in sweet cake.

But this caraway seed cake is very good
And goes well with a pot of tea.

The squirrels were active this afternoon.
And kept us entertained.

Dolly preferred to lay on the steps 
rather than chase the squirrels.
Her "hunting" buddy had surgery this morning
And is spending most of his time on the sofa!

The recipe --
Named after the lady I got it from!

Linda's Caraway Cake (or bread)

1/4 cup butter
3/4 c. sugar
1/4 t. salt
1 2/3 c. flour
1 beaten egg
2 1/2 t. baking powder
3/4 c. milk
3/4 t. vanilla
1 T. caraway seed

Cream together the butter, sugar and salt.     Add the egg, the flour, baking powder, milk, vanilla and mix.   Add caraway seed.   Pour into a greased loaf tin and bake at 375 for 35 minutes.

NOTE:   Mine always takes longer -- just keep checking after 35 minutes.   It will be done when a straw inserted in the middle comes out clean.      

It is Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life for Tabletop Tuesday.


Judith @ Lavender Cottage said...

The poor little jar of caraway seeds in my cupboard only comes out when I make Irish soda bread. I'm hosting a meeting here Saturday morning and I just may try your recipe Martha.
Thanks for sharing it, looks delicious. We're both creatures of habit - tea at 3 every afternoon. :-)

Gardener on Sherlock Street said...

Your forsythia looks great. Mine was lackluster this year. Inside and outside.

Bernideen said...

I have never made a Caraway Cake so I shall print this out!

william said...

Martha, that is a gorgeous arrangement of forsythia and pansies in separate blue and white containers, one large and one small. The proportions look so pretty together!


Entertaining Women said...

This will be a perfect recipe for the Garden Friends. The Spode Blue Italian never fails to please...such an elegant pattern. Thanks for the recipe. Cherry Kay

Marty@A Stroll Thru Life said...

This is just so beautiful as always. I love your afternoon teas and how you always have something wonderful as a treat, but you also set the most lovely table. Thanks for joining Inspire Me. Hugs, Marty

Rita's Recipes said...

I agree, tea must be brewed in a pot and taken in a cup and saucer! I may try your cake even though I'm not that fond of caraway seeds. See how trusting I am! Must have been the tea pot that convinced me.
Cheers! Rita

Snap said...

This looks like a lovely recipe to have with tea. Happy Tea Day!

La Tea Dah said...

Such a beautiful afternoon tea table. I love the forsythia and pansies with your beautiful blue and white dishes. Thank you for the cake recipe. It sounds good. I agree, usually I think of rye with caraway seeds. But they sound good in cake too!

Gracious Hospitality

Deb said...

I love the addition of yellow flowers with the blue and white. So beautiful. Deb

Sandi@ Rose Chintz Cottage said...

Good morning Martha,
I am late visiting but I really enjoyed your pretty tea. Love the bouquet of forsythia and your cake looks wonderful! Your blue and white china looks fabulous with the yellow flowers. Thanks for coming to tea and have a lovely week.