Meet Janet Young - Over the Teacup

Janet Young, from Over the Teacup, along with Nancy and Susanna form the founding members of the Mid-Atlantic Tea Business Association.  Janet owned and operated a tea room in Camp Hill, PA for many years before family obligations necessitated the closing of her business. Although her tea room has closed, Janet continues to offer a myriad of programs to various organizations and businesses.  As an attendee of several World Tea Expo events in Las Vegas and Philadelphia, and a trained Tea and Etiquette Consultant from the Protocol School of Etiquette in Washington, Janet continues to expand her expertise and knowledge of tea which she enthusiastically shares with many clubs and groups.  If your organization needs a speaker, please contact Janet to see what she can offer.

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

1 cup butter, softened

½ cup shortening
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.