Earl Grey Tea and Honey Pound Cake with Walnuts
Prep time:
Cook time:
Total time:
Yield: 1 (9 by 5-inch) loaf
- 2 cups (255 g) all-purpose flour
- 2 Earl Grey Tea bags (preferably organic), cut open
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup (115 g) unsalted butter, at room temperature
- 1 cup (145 g) Tate+Lyle Honey Granules
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1 cup (240 ml) milk (low-fat is fine)
- 1 cup (115 g) walnuts, chopped
- 4 oz (115 g) cream cheese, slightly softened (low-fat is fine)
- 1 tablespoon Tate+Lyle Honey Granules, dissolved in 1 tablespoon boiling water
- Butter, for the pan
- Flour, for the pan
- Preheat the oven to 350F; butter and flour a 9 by 5-inch loaf pan.
- Whisk together the flour, tea leaves (from the opened tea bags), baking powder, salt, and baking soda in a large bowl and set aside.
- In another large bowl, beat together the butter and honey granules, and then beat in the eggs, vanilla extract, and milk.
- Stir the dry ingredients into the wet ingredients, and then fold in the walnuts.
- Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 45 to 50 minutes.
- Cool completely on a wire rack before slicing.
- For the cream cheese topping, beat together the cream cheese and dissolved honey granules until smooth.
- Serve the bread with the cream cheese topping for dolloping on top.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/earl-grey-tea-and-honey-pound-cake-with-walnuts/
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