marmalady
Executive Chef
If I got this recipe from here, and it's someone else's, I apologize - I can't remember! I'm making it for sale, and the 'little old ladies' are loving it for their tea parties!
1 9” round
½ cup milk 5 Constant comment tea bags ½ cup butter 1 cup sugar
3 eggs 1 2/3 cups flour 2 ½ tsp. baking powder
Preheat oven to 350; grease and flour a 9 inch round.
Combine milk and tea bags in a small saucepan. Heat over medium til bubbles form around the edge, stirring occasionally. Do not boil. remove from heat and let cool 15-20 minutes; remove tea bags, squeezing out liquid. Set aside.
Cream butter and sugar til smooth; add eggs and blend. Add cooled milk; whisk thoroughly. Add flour and baking powder, mix until a smooth batter forms.
Pour batter into pan; bake approximately 35 minutes, til center of cake springs back. Cool on wire rack before removing from pan. Dust top with powdered sugar.
Constant comment tea cake
1 9” round
½ cup milk 5 Constant comment tea bags ½ cup butter 1 cup sugar
3 eggs 1 2/3 cups flour 2 ½ tsp. baking powder
Preheat oven to 350; grease and flour a 9 inch round.
Combine milk and tea bags in a small saucepan. Heat over medium til bubbles form around the edge, stirring occasionally. Do not boil. remove from heat and let cool 15-20 minutes; remove tea bags, squeezing out liquid. Set aside.
Cream butter and sugar til smooth; add eggs and blend. Add cooled milk; whisk thoroughly. Add flour and baking powder, mix until a smooth batter forms.
Pour batter into pan; bake approximately 35 minutes, til center of cake springs back. Cool on wire rack before removing from pan. Dust top with powdered sugar.
