Thursday, March 6, 2008

Tea Cake

This recipe is brought to you by the good folks at Bigelow.

5 "Constant Comment" teabags
1/2 cup milk
1 stick unsalted butter, softened
1 cup sugar
3 eggs
1 2/3 cup flour
2 1/2 tsp baking powder

Preheat oven to 350˚. Scald the milk in a small saucepan. Remove from heat and add teabags, making sure they're submerged. Set aside to cool. Cream butter and sugar, then add eggs. Squeeze and remove the teabags and add milk to butter mixture. Combine flour and baking powder, gradually add to wet ingredients, and mix until blended. Pour into a greased, 9" round pan and bake for 35 minutes until the center springs back.

Verdict: weird but tasty. It also turned out to be a lot more like quickbread than like cake.

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