Upcoming events and Mini Rum Tea Cakes Recipe

Dear Tea Lovers,

I wanted to let you know of our upcoming events and to pass along a wonderful recipe Dena created — perfect for the fall season.  Is it fall yet?  Everyone wants it to be fall, so maybe if we drink a cup of tea and make Dena’s Mini Rum Pecan Tea Cakes, the cooler weather will come.

So here’s what’s happening:

• Hands-on Scone class on Tuesday, September 30th at 7:00 AM, call Patti at 916-663-6358 for details.
• Tea 102 – Black Teas – October 2nd at 3:00 — my favorite class to teach!
• Miss Spider’s Tea Party on October 24th and October 31st.  We still have space available. Call for details. I can’t wait to see all the children dressed in their costumes!
• Sugar Plum Fairy Tea Children’s Event – Many people have asked about it.  Treat your child or grandchild to a special Christmas afternoon tea. Dress up in your holiday finest.  We will read a special story.  Make your reservation now as seating will be limited.  This is a pre-pay event of $19.98 per person including tax and gratuity (adult or child). No refunds or cancellations. Due to the popularity of this event last year, we will offer 3 different dates — December 5th, December 12th and December 19th from 3:30-4:30.
• Check out our website for our other classes.
• If you attended our anniversary party, don’t forget to use your $5.00 coupon. This is valid for gifts or afternoon teas.
• Don’t forget free shipping on on-line orders until the end of the month (use coupon code (“SORRY – EMAIL only customers“) at checkout.)
• If you haven’t been to tea in a while, come check out our new tea menu.  We have added quite a few premium teas — especially in the Oolong category.

Happy Fall!

Amy

Mini Rum Pecan Tea Cakes

• 1 c. chopped pecans toasted
• 1 box of yellow cake mix
• 1 pkg.  instant vanilla pudding
• 4 eggs
• 1/2 c. cold water
• 1/2 c. vegetable oil
• 1/2 c. spiced rum
• 1/2 t. ginger

Preheat oven to 350 degrees.  Grease mini bundt pans (These are the ones that have 12 cakes on a pan).  We like to use the flour spray.  Sprinkle nuts in the bottom of the pans.  Mix first together on low speed of mixer: cake mix, vanilla pudding, eggs, water, oil, rum and ginger.  Mix at medium speed for 2-3 minutes.  Pour batter over the nuts.  Bake 13-15 minutes or until done with a toothpick.  Let sit for 10 minutes.  Remove from pan, transfer to wire rack.  Spoon glaze immediately over the top and sides of the cakes. Garnish with a pecan on top.

Glaze:

• 1/2 c. butter
• 1/8 c. water
• 1/2 c. sugar
• 1/4.c. rum

Melt butter in microwave for 1 minute.  Add sugar and water and microwave for one minute. Stir and microwave again for another minute. Stir in rum.  (Do not microwave rum in mixture, it will scorch and leave a funny aftertaste).  Makes about 35-40 mini tea cakes.