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Saturday, November 1, 2008

Recipe: Constant Comment Tea Cake


I absolutely love this recipe. Its stunning thick, pale gold batter yields a moist, delicious cake that is perfect for teatime or anytime. Very easy to make - can be mixed by hand in a big bowl.

Constant Comment Tea is a memory trigger for me and holds a special place in my heart: it's the tea I watched my parents drink every evening at the kitchen table as they sat together and reviewed their day. My mother was a stay-at-home mom and part-time piano teacher; Dad was a plumber. Every evening at about 9:00, with the 4 of us kids already in bed (well, 3 of them were in bed!), it was teatime for Fred and Bernadine. Lovely memory.

Here's the recipe:

½ cup milk
5 Bigelow “Constant Comment”® Tea Bags
½ cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-2/3 cups flour
2-1/2 teaspoons baking powder
Confectioners sugar


Instructions:

Preheat oven to 350° F. Grease and flour a 9″ round cake pan.

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until 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.

In large mixing bowl, cream butter and sugar until smooth.

Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined.

Add flour and baking powder; mix until a smooth batter forms.

Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan.

Let cool completely before serving. Dust top with confectioners sugar.

Yields one 9” round cake.

2 comments:

Bigelow Tea said...

So glad you are enjoying the recipe and thanks for sharing it with your blog visitors.

Valorie for Bigelow Tea
www.bigelowteablog.com

Denise at Uniquely Tea said...

You're welcome Valorie. The tea journey of many, many of my tea friends "of a certain age" began with Constant Comment tea!

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