Summer Cake Recipe

The 3rd and last course of a traditional 3-course tea party consists of Desserts – my favorite! This Summer Cake can be decorated very pretty and displayed on a pedastal cake stand for your tea party. Click here to see other tea party recipes.

Summer Cake
(From The Book of Afternoon Tea by Lesley Mackley)

3/4 c. butter, softened
3/4 c. sugar
3 eggs, beaten
1-1/2 c. self-rising flour
4 tsp boiling water
1/3 c. unsalted butter, softened
1-3/4 c. powdered sugar, sifted
1 tsp vanilla extract
2 tsp lemon juice
Crystallized flowers to decorate if you wish

Preheat oven to 350F. Grease 2 8-inch round cake pans and line bottoms with waxed paper. In a bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs, then fold in flour. Stir in the boiling water to make a soft batter.

Divide batter between prepared pans. Bake 25-30 minutes, until cakes are lightly browned and spring back when pressed. Cool in pans 5 minutes, then turn out cakes, peel off lining paper and transfer to wire racks to cool.

To make filling, in a bowl, beat together butter and 3/4 c. powdered sugar. Stir in vanilla. Sandwich cakes together with filling.

To make icing, in a bowl mix together 1 c. powdered sugar, lemon juice and enough water to make a good consistency for spreading. Spread frosting over cake top and decorate with crystallized flowers.

Makes 8 slices

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