Today, you may not know, is National Pound Cake day.
So I’m celebrating the best way I know how – with a new cooking with tea recipe! This features one of my new blends, Cranberry Muffin, a blend with rooibos, tangy dried fruits and vanilla beans. The dried fruits lend a tart flavor reminiscent of a traditional lemon pound cake, but it is quickly offset by the sweet, bold flavor of the rooibos.
What better way to celebrate?
Tea Time Pound Cake
1 heaping tablespoon Cranberry Muffin, dry
2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour
Melt butter in a saucepan until the butter begins to boil. Remove from heat and add tea leaves. Steep tea in butter for 10 minutes, then strain. Put tea butter in the fridge, allow to cool until it is a soft solid.
Meanwhile, preheat the oven to 325°. Butter your loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.
Using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.
Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.