Hi there...I plan to share some old Christmas antique postcards...I love them...as the day approaches...should have started earlier, but...life intervened!
I also found a great recipe for a Chocolate Earl Grey pound cake from Coastal Living magazine. I am always on the look out for teatime recipes, and this has the tea built right in!
Isn't that lovely?! I'll be making that for a party this weekend with a few recipe tweaks for my allergies....
I also found a great recipe for a Chocolate Earl Grey pound cake from Coastal Living magazine. I am always on the look out for teatime recipes, and this has the tea built right in!
Isn't that lovely?! I'll be making that for a party this weekend with a few recipe tweaks for my allergies....
Chocolate-Earl Grey Pound Cake
Ingredients
- 4 Earl Grey tea bags
- 1/3 cup boiling water
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Powdered sugar
- Earl Grey Dark Chocolate Sauce
- Garnish: Bing cherries
Preparation
- Place tea bags in a glass measuring cup; pour boiling water over tea bags. Let steep 8 minutes. Remove and discard tea bags; cool tea completely.
- Combine flour, baking powder, salt, and cocoa, and set aside.
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Set aside.
- Stir together milk and tea. Add the flour mixture to the butter mixture alternately with the milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition, just until blended. Stir in vanilla.
- Pour batter into a greased and floured 10-cup Bundt pan. Bake at 300° for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and cool cake completely on a wire rack. Dust cake with powdered sugar, and serve with Earl Grey Dark Chocolate Sauce. Garnish, if desired.
Earl Grey Dark Chocolate Sauce
Ingredients
- 3/4 cup whipping cream
- 3 Earl Grey tea bags
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons light corn syrup
Preparation
- Cook whipping cream in a small heavy saucepan over medium-low heat just until hot (not boiling), stirring often. Remove from heat. Add tea bags, cover, and steep 5 minutes. Remove and discard tea bags. Add chocolate and corn syrup, stirring until chocolate melts.
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The cake sounds wonderful! Thanks for sharing the recipe. The postcards are so lovely too.
ReplyDeleteWish I could join you for a big,hot slice of that cake and go through the old cards.
ReplyDeleteRuth, that cake looks fabulous! Thanks for the recipe and your post cards really are lovely. Thanks for sharing at my HOME and have a wonderful weekend, my friend.
ReplyDeleteBlessings,
Sandi
That cake sounds fabulous, I may have to make that!! Happy Pink Saturday!! ~Lorraine ♥♥♥
ReplyDeleteI love the shape of that cake as well!
ReplyDeleteOh, I love vintage postcards! I made a garland out of my Christmas ones. Your cake looks beautiful! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann