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Coleton Fishacre (Devon, England)

Coleton Fishacre was in my top 5 gardens on the tour. This Arts & Crafts style house and garden was the country home of  Rupert D'Oyly Carte and his wife Lady Dorothy Carte.   He was the well-known theater owner (The Savoy) and producer (Gilbert & Sullivan).  They spotted the property from their yacht and thought it would be a great spot for a country home and garden. Ah, to have that much money... They commissioned Oswald Milne, a former student of Edward Lutyens to design the house. Both Rupert and Lady Dorothy were interested in gardening but it was Lady Dorothy who mainly planted the garden, filling it with exotic and tender plants that survived with the influence of the Gulf stream. They employed six full-time gardeners! I often wonder if people who have that much money are really able to enjoy a property like this and actually live in it?  Their tenure here wasn't that long (a dozen years or so), although Dorothy lived here full-time in the late 19...
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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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