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Iford Manor (Bradford-on-Avon, England) Part 1

At the end of our trip (after seeing almost 30 gardens), our tour director, Bruce, asked us to give him a list of our top 5 favorite gardens. I had to think awhile for my 3-5 choices, but I immediately knew that my top two were Tresco Abbey (which I have not covered yet) and this one - Iford Manor. For the #1 spot, I go back and forth, but after being home for a few months, Iford Manor brings me my most pleasant memory.  Actually, the two gardens are similar in style (Italianate). Since I'm doing these in order, it will be some time before I get to Tresco Abbey.  First, a little about the house. The property was once home to a wool factory and dates back to the Domesday book (1086). The present house was built around 1720. The house overlooks the Frome valley with a small river flowing in front.  We began our tour on this bridge where we met the Lord of the manor - Just kidding - the owner is William Cartwright-Hignett. That is him in the center of this photo with our gro...
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Blackberry-Lemon Pound Cake


Last week our neighbor gave us a big bag of blackberries. Michael said he would like a blackberry pound cake so I set out to find a recipe. I ended up adapting a Lemon Blueberry cake recipe and hoped for the best. It turned out great and Michael loved it.
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
1/2 cup sour cream
Zest of one large lemon
3 eggs
1/2 tsp. vanilla
Juice of one large lemon
3/4 cup buttermilk
3 cups blackberries (frozen or fresh)

 Lemon Glaze

1 1/2 cup powdered sugar
1 TBS. lemon juice
1 TBS. lemon zest
1 TBS. milk
1/4 tsp. vanilla

 Preheat oven to 350. Grease and flour 2 large loaf pans or a Bundt pan.

 Sift together the flour, baking powder and salt and set aside.

 Cream the butter. Add the sugar, sour cream and lemon zest and beat for about 5 minutes.

 Add the eggs one at a time, mixing well.

 Add the vanilla and lemon juice.

 Mix in the flour mixture alternatively with the buttermilk in two or three additions.

 Fold in the blackberries.

 Bake for 45-55 minutes until a tester comes out smooth.

Allow the cake(s) to cool completely on wire racks. Whisk the glaze ingredients together and pour it over the cooled cake.

 Text and photos by Phillip Oliver, Dirt Therapy
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