Before the Tea

I took a few pictures before the guests arrived for our Winter Tea this past Sunday. We set out all the teacups and the teas on the kitchen table.

The tea serving station was on the counter. Guests could add cream, sugar, stevia, lemon or honey! I used our antique sugar bowl as a spooner, which worked out quite well. I use butter pats to hold used tea bags.

I placed a variety of cookies on our 3-tiered tray. Included are shortbread, ginger snaps, Meyer lemon and some buttery bakery cookies dipped in chocolate.

The bride's basket contained the scones, served with blackberry jam, lemon curd and devonshire cream.

Two cakes were served, including a store bought lemon pound cake and a homemade tomato pumpkin cake! I've included the recipe for Tomato Pumpkin Cake below. It's very moist and delicious, and a great way to use up green tomatoes at the end of summer.

I used my large serving tray to serve chocolate-covered strawberries!

Once our guests began arriving, I got caught up in the conversations and completely forgot about taking more pictures! But you get the gist. Just imagine most of the desserts gone and several teacups and saucers to wash.

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Tomato Pumpkin Cake

2-1/4 cups sugar

1 can pumpkin

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup pecan pieces (or walnuts)

1 cup raisins

2-1/2 cups diced green tomatoes (red works fine, too)

Preheat oven to 350º.

In a mixing bowl, combine the sugar, canned pumpkin, eggs and vanilla. Mix until smooth.

In another mixing bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually stir into pumpkin mixture.

Add the tomatoes, nuts and raisins. Pour batter into a greased 9x13 pan. Bake for 1 hour or until toothpick inserted into center comes out clean. If serving with tea, slice into small squares.