Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we have made-but I haven’t gone through them as quickly as I hoped.
When we completed The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney film version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.
As I wasn’t in charge of this book, there will be no discussion questions, just recipes.
The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).
This recipe comes from my myrecipes.com.
Ingredients:
Cake
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- ½ teaspoon baking soda
- 1 cup thick applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Glaze:
• 6 tablespoons fresh lemon juice
•2 cups confectioners’ sugar
Directions:
- Preheat oven to 350°F.
- Butter a 9-by-5-inch loaf pan, line bottom with parchment and butter paper.
- In one bowl beat butter and sugar with an electric mixer until light and fluffy.
- Add the egg to the butter and sugar mixture.
- In a separate bowl, stir baking soda into the applesauce.
- In a third bowl mix the remaining ingredients
- Add the second and third mixture to the first butter mixture in 3 additions; alternating between the two.
- Pour the batter into the pan and bake until the top springs back when pressed, about 50 minutes.
- Cool in pan on a wire rack for 10 minutes, then turn out onto rack.
- Make the glaze by mixing the lemon juice and confectioners’ sugar.
- Spoon the glaze over cake.
These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!
For more from our Books, Tea, and the Trinity tea times, go to Cheese Potato Crisps
For more cake recipes, go to Lemon Gingerbread Cake
For more dessert, go to Marmalade Rolls
For more recipes, go to Rice Krispies Chocolate Chip Cookies
For more tea posts, go to Spill the Tea: There & Back Again Cafe
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