For the luncheon last month, Janet provided sliced Tea Pound Cake. This very moist pound cake was quite delicious. Janet also shared different ways to use the pound cake, as a base for a trifle perhaps, or cut the pieces with a cookie cutter for a pretty dessert.
Tea Pound Cake
3 cups sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened instant tea powder
1 cup milk
1 teaspoon vanilla extract
Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour and next three ingredients; add to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition.
Stir in vanilla. Pour batter into a greased and floured 12-cup Bundt pan or 10-inch tube pan.
Bake at 325° for one hour and 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan, and cool completely on a wire rack.