Saturday, September 2, 2017

Easy Transitioning to Fall and a Tea Cake Recipe





As we head into fall with daylight getting
just a bit shorter with each day's passing ~
how do we make the transition
from summer to fall?




One simple way to transition to fall is
by changing out summer's pastel blooms and
replacing them with dried
or faux flowers.
Also by switching out the glass vases
you've been using all 
summer and replace those with
decorative willow baskets
to hold these autumn beauties.


Dried hydrangea and roses mingle with homemade toile pumpkins.


Later on these fall baskets can be augmented
and made more full by adding in
some dried grasses
pheasant feathers or more faux blooms
to create bigger bouquets as needed
in your decorating.

Bigger bouquets are lovely to display on our
fall dining room tables and also on
our buffets and sideboards.
Luxurious golden bouquets will give that
autumn richness
we all like to share when company
comes over for
fall get-togethers. 

Golden pieces of cake mingle with glowing grapes and homemade napkins and tablecloth at this tea party.

Evening golden light is already
transitioning to fall as captured here
in these photographs...





The golden colors in fall blooms and baskets
help create that transition of one's decor
away from the bright colors
pastels and beachy blues often used
in summer decorating.
These sun-kissed gilded colors found in
freshly mown hay
sunflowers and fiery orange and gold sunsets
take us into the fall season
matching nature's autumnal
foliage displays.





Another way to transition to fall is to
begin baking so today at this little tea party
I'm sharing another of
my favorite desserts:


*Lemon Poppy Seed Cake

Ingredients

2 2/3 cups sifted all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter
1 3/4 cups sugar
5 eggs, separated
1 cup buttermilk
1/3 cup poppy seeds
1 Tbsp. grated lemon peel (rind)


Directions

Preheat oven to slow 325 degree Fahrenheit.  Grease and flour a 12 cup Bundt pan.
Sift together butter and 1 1/2 cups of the sugar in a large bowl until light and fluffy.
Beat in yolks one at a time.  Add sifted dry ingredients alternating with the buttermilk
to egg mixture, starting and ending with the dry ingredients. Beat well after each addition.
Beat until smooth.  Beat in poppy seeds and lemon rind. Set aside.


Beat egg whites until foamy.  Gradually beat in remaining 1/4 cup sugar until meringue
forms soft peaks.  Fold into batter until no white remains.  Pour into prepared pan.  Bake in
oven at 325 degrees F for 55 minutes or until top springs back when lightly touched with fingertips {use a cake tester and check the center of the cake; when it comes out clean the cake is done}.

Let stand 5 minutes.  Loosen cake around tube with a spatula {or butter knife}.
Invert onto a wire rack.  Cool completely.  Just before serving, sprinkle with confectioner's sugar.

*This is an old Family Circle recipe.  :)




Sharing with

Saturday Sparks ~ Pieced Pastimes
Dishing It and Digging It ~ Rustic and Refined
Friday at the Fire Station ~ A Fireman's Wife
Sweet Inspiration ~ The Boondocks Blog
Friday Features ~ Oh, My Heartsie Girl!
Fresh Starts at Hearth and Soul ~ April J. Harris







So there are just a few ways to make
the transition to fall 
simple and easy one.


Happy Labor Day weekend!
Enjoy this recipe,

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