Given that it is the middle of October …
…and given that every Autumn, you can find a Spiced Pumpkin Candle filling my home with its LOVELY fragrance … (excuse me while I go light it!)
[OK, I'm back.]
…and given that pumpkins are a fabulous ingredient in both savory and sweet dishes …
…given all that, you might just think that I was going to post a pumpkin recipe today, huh?
Well, I'm sorry to say that you would be wrong. Of course, you read the title, though, and I'm not fooling anyone, am I?
If you are one of my closest friends to whom I indulge all my secrets, you know that my favorite candle fragrance from Yankee Candle is Sage & Citrus. It really doesn't matter what time of year it is, that fragrance seems to fit all seasons and certainly is fresh and lovely. So when I came across this recipe titled "Luscious Candied Lemon Sage Tea Cake", I was all about making it! And furthermore, all about shortening the title! ;)
The recipe calls for Candied Lemon Peel and even provided directions on how to make it and even though that was a bit of a process to go through before even starting to make the cake, I'm here to tell you that it was worth it. SO delicious and just as fresh and lovely as the candle. It is not a difficult procedure, or even a time-consuming one. I implore you to try this simple recipe as opposed to purchasing candied lemon peel. You and your palate will thank me all your days.
The cake itself is quite simple. There's no need to cream the butter and sugar … you don't even need a mixer. You can just mix it in a mixing bowl, like our grandmothers used to do. Layer sage leaves into your bundt pan before spooning the batter in …
…and you end up with a very lovely Sage & Citrus Teacake.
Absolutely perfect with a cup of afternoon tea on a blustery Autumn or Winter afternoon. Or a perfectly sunny Spring or Summer afternoon. Take your pick, but make the cake!