The first tea room I ever had the pleasure of taking afternoon tea was in the beautiful town of Poulsbo, Washington. Judith’s Tearooms and Rose Café was located on the main street going through the town. There were lots of little shops and an aquarium that my daughter, Stefanie loved to visit. After enjoying all over favorite shops we would stop at Judith’s for afternoon tea. Even at the age of five Stefanie loved having afternoon tea, especially when her Grandmother Janet was visiting. Stefanie always sat in the princess chair. It was a wicker chair with a high back and had fancy pillows on it. Janet loved this tearoom as much or maybe more than we did. On one of her visits we went to the tea room three times. We were in love with the Swedish Cream Cake on the menu. It was the only dessert we ever ordered. It was a moist yellow cake soaked in cream sherry then topped with dried apricots soaked in sherry and freshly whipped cream. To this day the cake is still one my favorites. Judith had a cookbook printed of all her tea time recipes. To my delight the Swedish cream cake recipe was in my hands. I usually bake the cake once a year; I love to have it in the spring while sipping a cup of tea. It brings back such a beautiful memory.
Swedish Cream Cake
Yellow cake, you will need the batter of 2 homemade cakes or 2 boxed cakes without pudding
4 tablespoons sour cream
1/2cup cream sherry
Dried apricots, soaked in cream sherry for 24 hours
Freshly whipped cream
Grease and flour a tube pan.
Follow your recipe for yellow cake either homemade or boxed doubled add the sour cream. Pour batter into prepared pan. Place in center rack in preheated 350 degree oven 55-60 minutes depending on the amount of batter. Remove and let cool on a wire rack 15 minutes. Pour the ½ cup of cream sherry slowly over the cake. Let cool 1 hour and remove from pan. Cool cake completely. Place cake on a serving plate. Cut a slice of the cake and top with apricots and whipped cream.
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