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Earl Grey Pound Cake

Source:		Allrecipes.com, Me
Yield:		2 loafs (9x5) or a 9x13 cake pan
Serving Size:		1 slice
Servings:		24

I was inspired to do this after visiting Mitsuwa and finding an amazing Earl Grey Pound Cake there. I decided to try to replicate this using Aunt Johnnie's Pound Cake from Allrecipes.com as a starting point.

Ingredients

Earl Grey Pound Cake
Ingredient	Amount	Calories	Fat (g)	Carbs (g)	Prot (g)
Egg, Whole, Raw	5 Large	370	25	2	31.5
Butter, Unsalted	3 Stick	2445	276.3	0.3	3
Flour, AP	3 Cup	1365	3.6	286.2	38.7
Milk, Skim	1 Cup	90	0	12	8
Sugar, granulated	2.5 Cup	2200	0	568	0
Tea, Dried	2 Tablespoon Earl Grey	12	0	3	0
Baking Powder	0.5 Teaspoon	2	0	0	0
Total:		6484	304.9	871.5	81.2
Per Serving:		270	12.7	36.3	3.4

Instructions

		click for a larger image
A traditional pound cake is made with one pound flour, one pound butter and one pound sugar. This recipe uses a little bit less butter, but that's probably a good thing. Butter and flour your loaf pans. I made one standard loaf and 8 mini loafs. Also pre-heat the oven to 300 degrees.

Like many other cake recipes, start by creaming the butter.

Meanwhile, grind the tea. If you don't have a spice grinder, you can use a mortor and pestle or just do your best with a jar or can with the tea in a zip-top bag.

I mix the tea with the milk so I can start extracting flavor throughout the cake but I'm not sure if this actually helps anything since it'll be baking for an hour.

Add the eggs one at a time to the creamed butter and sugar, making sure each one is completely mixed in before adding the next.

Add 1/3 of the flour mixture in and mix until mostly incorporated, then add 1/3 of the milk/tea mixture. Allow it to combine pretty well before adding the next portion and repeat until everything is combined.

You'll have a nice creamy batter with little flecks of Earl Grey goodness througout.

If using mini loaf pans, carefully scoop the batter and and lightly tamp it down by picking up and lightly hitting the pans on the counter.

Bake for 60-75 minutes at 300 degrees. The mini loaf pans were almost done at 45 minutes, but I left them in for 60 minutes to brown. The regular loaf pan was almost done at 60 minutes but I left it in for 75 minutes to brown.

Let cool at least an hour and the loaves should pull away from the pan a little and should be pretty easy to get out. Yummy! Those little black flecks of tea are great, especially when you get a big one and can chew it for a little bonus tea flavor. It might be psychological, but I think they taste even better the next day. If you don't like Earl Grey, you can substitute whatever tea you prefer, though you may need to adjust the quantity a little based on how strong it is.