Tea In The Parlor

We love company for tea

In the spring and fall 

we take our tea tray to the garden.

In the summer, we often take tea in the breakfast room

overlooking the garden

And when it's cool outside,

the parlor is a perfect place for tea

Blue and white china, of course,

Spode Blue Italian

English cake forks

And for tea treat

Butter Almond Cake

It's the kind of cake I love

No mixer, one bowl

It's a relative of one my grandmother used to make

Buttery, almond flavored with loads of almonds on the top

The recipe calls for a 9 inch pan

I used two of my 7 inch pans that I got in England when we lived there

One for now --

One for later!

The tray on the coffee table

The teapot full of Harney's Hot Cinnamon Tea

added just as my guest was ringing the doorbell!

We munched, we sipped, she fed the begging dogs

And the cake that was left was sent home with her.

BUTTERY ALMOND CAKE

1 ½ cups sugar ¾ cup melted butter. 2 eggs 1 ½ tsp. vanilla extract 1 tsp. almond extract 1 ½ cup flour ½ tsp. salt Almonds and sugar for garnish Blend sugar with melted butter. Beat in eggs. Add almond and vanilla extracts. Add salt and flour. Spread batter into a greased 9-inch round pan. Sprinkle with granulated sugar and slivered almonds. Bake at 350 degrees for 30-35 minutes. It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday.