Another Antique Christmas Postcard, Chocolate Earl Grey Pound Cake, Giveaway Reminder

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....

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

1. 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.
2. Combine flour, baking powder, salt, and cocoa, and set aside.
3. 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.
4. 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.
5. 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.

Coastal Living
NOVEMBER 2004

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

1. 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.

Coastal Living
NOVEMBER 2004

The postcard is available at Antiques And Teacups...just click on the photos for more info.

I just wanted to remind you about my Christmas Birdhouse mug 7th Blog Anniversary giveaway which ends Dec. 8th. If you haven't entered, unfortunately this one is for USA only, but next week's isn't....just click HERE and comment and follow my blog with one of the available means! Good luck!

I am joining the following blogs...so...join me! Have a wonderful day and enjoy the season!

 Ivy And Elephants ~http://ivyandelephants.blogspot.com/

What’s It Wednesday                                           

Sandi  ~  http://sandimyyellowdoor.blogspot.com

Home On Wednesday

 Coloradolady  ~ http://coloradolady.blogspot.com/

Vintage Thingie Thursday

 Mrs. Olson ~  http://jannolson.blogspot.com/

Share Your Cup Thursday

Lady Linda ~ http://ladylindateacup.blogspot.com/

Tea Time Thursday

Beverley ~ http://howsweetthesound.typepad.com/

Pink Saturday