Hi Loves! Can you believe Thanksgiving is TWO days away?! My question is: Where did November go? This month seriously flew by. But with Thanksgiving coming up, that means lots of celebrations with friends and family, and most likely some dinner parties! If you’re hosting Thanksgiving, and haven’t figured out your table decorations, don’t worry. I’ve got you covered. Tyler and I hosted Friendsgiving this past weekend, and I put together a simple and budget friendly tablescape that drew many compliments from our guests (everything is linked below!). And if you don’t love the Target dollar section, you will now, because that’s where I found the grey/white/gold porcelain pumpkins that I used as name cards! I couldn’t be more happy with how this tablescape came together, especially since it didn’t break the bank. And speaking of decorating and tablescapes, this is a new type of post for me on the blog. I love all things home decor and entertaining, and I decided I want to start sharing that with you as well - let me know your thoughts in the comments below!
On to the cake. I’ve recently picked up a fun side hobby, a.k.a. making layer cakes, and I get so excited every time I have a reason to try a new recipe! Because let’s be real; I can’t make cakes unless I have people here to help me eat them. I like to spread the calories around a little bit…lol. I suggest using 9 inch springform cake pans, which can be found at most retailers. Recipe below!
Peach Pound Cake
1 1/2 cups unsalted butter (3 sticks)
3 cups granulated sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
zest of 1 lemon
1 lb frozen peaches (thawed and slightly pureed - I used my Nutri Ninja)
Preheat oven to 325 degrees.
Grease & flour two 9 inch round cake pans and set aside.
Cream together butter and sugar.
Mix in eggs one at a time.
Mix in vanilla extract.
Stir together flour, baking powder and salt. Add to the wet ingredients.
Mix in sour cream.
Fold in lemon zest and peaches, and split batter between the two cake pans.
Bake for about 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
Cool slightly in pan, and then remove and cool completely on cooling rack.
Bourbon Peach Jam & Raspberry Filling
6 cups frozen peaches
1/2 cup packed brown sugar
2 tbsp bourbon
1/2 cup raspberry jam
Chop frozen peaches.
Add peaches and brown sugar to a medium size pot over high heat.
Bring to a boil. Once boiling, use a fork to break down the peaches.
Continue to cook until the mixture has reduced and thickened by about a third.
Stir in the bourbon during the last minute of cooking. Remove from the heat immediately and cool completely.
Browned Butter Cream Cheese Frosting
1/2 cup unsalted butter (1 stick)
1/2 tsp salt
8 oz package light cream cheese, room temp
1 tsp vanilla
4 cups powdered sugar
Add butter and salt to a small saucepan over medium heat, and stir until browned.
Place cream cheese in a separate mixing bowl. Pour browned butter over the top and beat on high speed until mixture is light and fluffy (about 1 min).
Add powdered sugar one cup at a time, mixing well after each addition.
Assembly of the Cake
Place bottom layer of the cake on a cake stand. Spread peach bourbon jam evenly over the cake layer. Follow with a layer of the raspberry jam. Place second cake layer on top of the bottom cake layer/peach bourbon jam/raspberry jam layers. Frost all around and decorate! I used red pears to add color and interest to the top of the cake since peaches are out of season right now!
As always, happy shopping Loves! And Happy Thanksgiving! xoxo
Votive Candles: Ashland Basic Elements
Garland: World Market
Large Green Pumpkins: World Market
Small Green Pumpkins: World Market
Porcelain Pumpkins: Target (similar here)
Paper Tags (on pumpkins): Martha Stewert
Napkins: Gee Di Moda
Placemats: Benson Mills
Dining Plates: Better Homes & Gardens