I love a nice rainy day and lately we’ve had plenty of them. My inner child still loves donning rain boots and stomping around in puddles, while my inner adult loves curling up with a classic novel to read the day away. My outer adult sadly forces me to work (gotta pay the bills), but this week I took some time out of my work day to do some baking. For some reason rain gives me a sweet tooth, so I took a break from work and made Peach Tea Pound Cake with a recipe I had gotten from Piper & Leaf. This subtly, sweet recipe is perfect for a dreary day and I recommend enjoying it with a hot cup of Piper & Leaf Tea. The recipe is directly from the Piper & Leaf website, as well also numerous other tasty concoctions made with their tea.
Peaches & Cream Pound Cake
Recipe by Rachel Ochs Arney
2 sticks butter (softened)
1.5 cup sugar
6 large eggs
3 cups All Purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup heavy cream
1/4 cup tea *concentrate*
1 essential bag of Piper & Leaf Tea (I recommend a black based tea, for more flavor)
1.5 cup powdered sugar (for the icing)
First we make the tea concentrate. Boil 1/2 cup water, and add 1/2 of the essential bag of tea. Steep for proper time, and strain. This is your concentrate. Add this to 3/4 cup heavy cream, and return to the fridge until ready to add into recipe.Grease and flour a bundt pan. Preheat oven to 325⁰. In a large bowl, combine butter and sugar, and whip for 5 minutes. Add each egg slowly, and continue to beat mixture.Sift flour, baking powder and salt, and add 1/4 of that to mixture in bowl. Beat in, then add 1/4 heavy cream/tea. Continue back and forth, adding flour, then cream/tea until all is mixed in. Pour cake batter into pan, and bake 1 hour, 15 minutes. Do not open oven door until cake is finished! Test cake center with thin cake tester or toothpick. If comes out clean, cake is done. Remove, and invert cake in pan on top of bottle to cool. Icing for Pound Cake: if you want to bring out the Tea flavor, even more… pour this over the cake once it’s cooled!
To make the icing, make Tea concentrate with the other half of the bag of Piper & Leaf Peaches and Cream tea, as you did above. Add that to 1.5 cups powdered sugar. Whisk til smooth. Pour over the cooled cake. Enjoy!