Black Currant Pound Cake
You can never have too many dessert recipes, so give Black Currant Pound Cake a try. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 303 calories. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up currant tea bags, cream, granulated sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.
Instructions
To prepare cake, pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
Remove and discard tea bags; cool tea to room temperature. Stir in sour cream.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Add flour mixture and brewed tea mixture alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.
Remove from pan; cool completely on wire rack.
To prepare glaze, pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
Remove and discard tea bag.
Add powdered sugar and juice to brewed tea, stirring well with a whisk.