Recipe: Bigelow Constant Comment Tea Cake

BIGELOW CONSTANT COMMENT TEA CAKE

5 teabags Bigelow "Constant Comment" (tm) Tea
1/2 cup milk
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 2/3 cup flour
2 1/2 teaspoon baking powder

Prehat oven to 350 degrees F. Grease and flour a 9 inch round cake pan

Heat milk in small pan over low heat until small bubbles form around the edge (stir occasionally--Do Not Boil). Remove from heat and add teabags, submerging completely. Set aside to cool and then remove teabags, squeezing out liquid.

Cream butter and sugar in bowl until smooth. Whisk in eggs one at a time. Add cooled milk/tea mixture and continue to whisk until smooth. Add flour and baking powder and mix to a smooth batter. Pour into prepared cake pan.

Bake 35 minutes until center of cake springs back softly when touched. Cool for 5 minutes and remove from pan. Cool completely until serving.

Source: Bigelow Tea