Mother's Day Tea


A traditional French recipe. The French called the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter, and 1/4 eggs.
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups sweet butter, softened
  • 2 1/3 cups cake flour, sifted
  • 1 tablespoon lemon juice
  • 1/4 cup finely-chopped almonds (optional)
  • Sliced pineapple (optional)
  • Large round cake pan, bundt pan, or loaf pan (buttered and floured)
  1. Preheat oven to 350 degrees F.
  2. Separate the egg whites from the yolks into two (2) bowls.
  3. Lightly beat the egg yolks. Add sugar and butter, beating continuously until the mixture is smooth. Add lemon juice and flour, continue mixing until well blended.
  4. Beat egg whites until firm peaks form. Gently, fold stiffed egg whites into the batter. Pour batter half way into a buttered and floured cake pan.
  5. Note: if chopped almonds are desired, sprinkle over the top of the cake before baking. Sliced pineapple may also be added to the bottom of the pan coated with butter and brown sugar, then add the batter and bake.
  6. Bake 1 hour or until toothpick swipes clean.
Carrot-Ginger Tea Sandwich Recipe:

Recipe Type: Sandwich, Afternoon Tea and High Tea, Carrots
Yields: 8 whole sandwiches
Prep time: 10 min

  • 2 grated carrots
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons good-quality mayonnaise
  • 1 teaspoon sweet ginger paste (optional)
  • Salt and pepper to taste
  • 4 slices multi-grain bread*
  • 4 teaspoons unsalted butter
  • Alfalfa sprouts
* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

  1. In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger paste; add salt and pepper.
  2. Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down.
  3. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Recipes sourced from What's Cooking America. More delicious tea recipes available here: High Tea Recipes