Tea Cake

I have been craving a tea cake for quite awhile and with the excuse have having company and finding this recipe I baked it up for a fun teatime. 

I found this cake in a Victoria tea book that my Mom had gotten me for my birthday last year. 

When I saw this recipe it stood out because it calls for a 1 1/4 cup of heavy cream! A cake with heavy cream, I knew would be divine! And it was!

Here is the recipe. I made a few changes because I didn't have Blackberry Jam so I used Lemon Curd. And instead of Lemonade I used Frozen Orange Juice. And the Lime garnish was the only thing I had on hand to garnish the top with. The cake was so moist and just heavy enough for a tea cake. It was exactly what I had been craving. And I was really pleased with the orange juice concentrate in the cake and frosting instead of the lemonade. :D

Blackberry Jam Cake

2 1/4 cups flour

1 1/4 cups granulated suger

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup frozen lemonade concentrate, thawed

1 /14 cup heavy cream, chilled

3 eggs

1/2 teaspoon vanilla extract

Frosting:

1 1/2 cups heavy cream, chilled

2 tablespoons confectioners sugar

2 tablespoons frozen lemonade concentrate, thawed

Filling and Garnish:

3/4 cup blackberry jam or preserves

Purple pansies and fresh blackberries

To Make The Cake:

1. Preheat oven to 350 *F. Butter and flour two 8 inch round cake pans. Shake out any excess flour.

2. In a small bowl, stir together the flour, sugar, baking powder, and salt. Set aside.

3. In a chilled small mixing bowl of an electric mixer, gradually beat the lemonade concentrate into the cream at low speed. Increase the speed to medium and beat until the mixture holds its shape. Transfer the mixture to a large bowl and set aside.

4. In another small bowl of an electric mixer beat the eggs and vanilla with clean beaters set at high speed until the mixture is thick and lemon colored, about 5 minutes. Fold the egg mixture into the cream mixture. Then gently fold in the dry ingredients. When evenly mixed, divide the batter equally  between the prepared pans.

5. Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the cakes in the pans on wire racks for 10 minutes; then remove the layers and let them cool completely on the racks.

To Make The Frosting:

In a chilled bowl of an electric mixer, combine the cream and confectioners sugar. With the mixer set at low speed, gradually beat in the lemonade concentrate. Increase the speed to medium and beat until stiff peaks form.

To Assemble The Cake:

Arrange one cake layer on a serving plate and spread it with jam or preserves. Place the other layer on top. Cover the top and sides of the cake with the frosting and refrigerate for at least 2 hours. Decorate with pansies and blackberries.