Tea Time Heaven

When I was savoring every crumb of this cake and whipped cream last night it occurred to me that this heavenly, moist, butteryness would be perfect for our blip friends who partake in the very civilized, daily ritual of afternoon tea.

The only negative side to sharing this recipe is that I am dooming you to certain addiction...it is that good and that insanely easy to make.


Mandarin Lemon Honey Cake

In a bowl, mix:
2 cups all purpose flour
2 teaspoons baking soda
1 ½ cup sugar

In another bowl, beat together, only enough to mash the mandarin slices:
2 large eggs
2-14oz cans of canned mandarin slices, well drained

Preheat oven to 350 degrees F. Combine the wet and dry ingredients, don't overbeat. Pour in a lightly sprayed or greased 13 x 9 inch shallow baking dish. Bake for 30-35 minutes or until the center is done.

While the house fills up with the heady aroma of the cake baking, make the drizzle.

In a small sauce pan, bring to a quick boil:
6 Tablespoons butter
½ cup honey
3 Tablespoons fresh lemon juice

When the cake comes out, poke holes in the top and evenly spoon the hot drizzle over it. Serve hot, cold or room temperature with whipped cream.


I see no reason why just for today I couldn't pretend I was proper and English and partake in some afternoon tea...heaven knows, this cake is only good right after you make it (not really...it's awesome the next day, warmed slightly) Besides, this blip simply can't go to waste!