woensdag 24 december 2008

Tea-Glazed Irish Pound Cake

Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

Prep Time: Prep: 30 minutes
Bake: 1 hour, 15 minutes
Serving Size: 12

2 Tbls Adagio Irish Breakfast Tea leaves*
1 cup milk*
1½ cups butter (3 sticks)
3 cup sugar
5 large eggs
3 cups all-purpose flour
¼ tsp salt
¼ cup Bailey's Irish Creme
1 tsp vanilla extract

2 cups powdered sugar
½ cup milk*
1 tsp Adagio Irish Breakfast Tea leaves*

Directions :
Brew (all called for, 2 Tbls & 1 tsp) Adagio Irish Breakfast Tea leaves in 1½ cups warm milk, to desired strength – about 15 minutes. Strain.

Use 1 cup of the mixture for cake, set aside ½ cup of the mixture for glaze.
Preheat oven to 325 degrees F.
Butter & flour a standard Bundt pan.
Sift dry ingredients together.
Cream butter and sugar.
Add eggs one at a time, beating well after each addition.
Next, add dry mixture and 1 cup of tea-brewed milk alternately, starting and ending with dry mixture.
Stir in Irish Creme and vanilla extract.
Pour batter into prepared Bundt pan.
Bake at 325 degrees F for about 1 hour 15 minutes, or until cake tester comes out clean.
Let cool in pan for 5 minutes, then turn out right side up on cake plate.
Mix glaze, using as much of the tea-brewed milk as needed…4 Tbls for a thick glaze or all ½ cup for a thin glaze.

Drizzle over cake & enjoy!

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