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.

Saturday, March 25, 2017

In The Garden . . . With The Fairy

I'm not the only one at Linderhof that has been busy this Spring in the garden
Our fairy has been planting and weeding!

Her house and her old fashioned garden!

Gardening is hard work and so you need to take a rest!

 Ground cover, some Irish moss and violas with a rosemary standard "tree"!
She needs some creeping thyme to finish her garden . . . She'll be on the lookout for that!

After watching the ferry gardening, I needed some sustenance!

Carrot poppyseed cake
(from one of my favorite blogs, The English Kitchen)
I've made it before and it is good!
Of course, I love poppyseed and this is an unusual combination!

It's too cold and drippy to take tea in the garden
So I'm on the breakfast porch this afternoon

And since they were mini loaves of tea bread, I had two pieces!

I followed Marie's advice and glazed it with an orange/sugar glaze.  
I also found the recipe at Marks and Spencer --
they put a cream cheese and orange marmalade icing on theirs --


5 ounces of vegetable oil
2 eggs, beaten
3/4 c. packed brown sugar
6 medium carrots, peeled and grated
1 T. poppyseeds
1 3/4 c. self raising flower
1/2 t. baking powder
1 t. mixed spice (it's an English thing -- a combination of cinnamon, ginger, cardamon, cloves -- you 
                             can buy something close at Penzys)

For the topping:
zest of one orange
juice of 1/2 orange
couple of teaspoons of sugar

Preheat the oven to 300.    Butter a 9 by 5 inch loaf tin and line the base with parchment (I used three mini loaf pans)

Beat the eggs together with the brown sugar and vegetable oil.    Stir in the carrots and poppy seeds.   Sift the flour, baking powder and mixed spice together.    Stir this into the west mixture, stirring to mix well together.     Spoon into the prepared baking tin and smooth the top.    Bake for 1 hour to 1 hour and 10 minutes (mini loaves baked in less time)

Remove fro the oven and let stand in the tin for about 5 minutes, then carefully tip out and place right side up on wire rack.

Whisk together the topping ingredients and then spoon slowly over top of the hot cake, a bit at a time, allowing it to be absorbed each time.     Allow to cool completely before cutting into slices 

NOTE:   Marks and Spencer mixed room temperature cream cheese with orange marmalade and frosts the loaf with that.


Francie Newcomb said...

Love everything about this-- fairies were real to me when I was Lucy's age and we had a very old children's book called "There are fairies at the bottom of our garden"! The carrot poppyseed cake (and icing) looks great. Thanks, Martha!

Charlottem34 said...

I always love your post. Thanks so much for sharing the recipe, tea time, cute bunny and Fairy Garden.

Petra said...

The carrot poppyseed cake sounds delicious! Thank you for sharing the recipe. I put it on my to-bake list.