Pink And Pine Cones For Pink Saturday, Thanksgiving Tables, Pecan Upside Down Cake

Hi and welcome to my post for Pink Saturday with How Sweet The Sound.




I didn't have anything to share that I could think of that was pink, but then went to holiday bazaar Friday at a local church and found....Taa Daa!!!

This is a cool PINK teacup with a pattern called Pine Cones by Salisbury, England from the 1940s. The company was started in 1927 and taken over by Thomas Poole in 1961. The pin cone design is hand colored on brown transfer with sponged gold trim. I fell in love with it! And...it's PINK!


And with the season being fall it made me think of other things I have with pine cones, and came up with a couple...but no more pink!

My husband was a jeweler and diamond setter for 38  years until he had to change jobs because a major forearm muscle detached finally because of the diamond setting repititious movement in 1990. He did some lost wax casting during that his time as a jeweler including this lost wax sterling silver casting from an alder cone. I love it!

This is a little hand painted butter pat or teabag caddy by an artist called Barry in 1950-1957 for Weisley China by the Weissman Brothers China, USA. I think it is so cute!   So pine cones and pink! what's not to like????


  Here are some Thanksgiving Table suggestions from the Cottage Journal of Hoffman Media who publish Victoria, Cottage, Taste, Southern Living and Tea Time magazines among others.

And this is what I'm making for Thanksgiving:

PECAN UPSIDE-DOWN CAKE
Makes 1 (9-inch) cake

1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons whole buttermilk
1 cup chopped pecans
1/4 cup unsalted butter, melted
1 cup firmly packed light brown sugar
1/4 cup heavy whipping cream
1 cup pecan halves
Brown-Sugar Brandy Sauce (recipe follows)

1. Preheat oven to 350°.
2. In a large bowl, beat softened butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. In a medium bowl, combine flour, baking powder, and salt. Sift twice.
4. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in chopped pecans.
5. In a medium bowl, combine melted butter and brown sugar, mixing well. Add cream, stirring until smooth.
6. Pour brown-sugar mixture into bottom of a 9-inch cake pan. Arrange 1 cup pecan halves in brown-sugar mixture. Spoon prepared batter over pecan halves.
7. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Run a knife around the edge of cake pan to loosen cake edges. Immediately turn cake onto a serving dish. Serve with Brown-Sugar Brandy Sauce.

BROWN-SUGAR BRANDY SAUCE
Makes approximately 1 cup

3 tablespoons unsalted butter
2 cups firmly packed light brown sugar
1/4 cup brandy
1/4 cup heavy whipping cream

1. In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth.
2. Cook, whisking frequently, until sauce is heated through, 2 to 3 minutes. Sauce can be made ahead and stored in refrigerator. Reheat in the microwave before serving. 

Have a wonderful day visiting all the Pink Saturday posts! And I just want to mention that we have a FREE shipping on orders over $50.00 special at the moment at Antiques And Teacups. Stop by and visit!