ENTERTAINING: Tea & A Constant Comment Spice Cake Recipe
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‘Tis the season to enjoy cinnamon spice tea with your favorite holiday goodies, suggest our friends at the Fitzpatrick Hotel in New York City. Their “Fitz to a Tea” program has a different tea theme each month of the year. You can add a cinnamon stick and your favorite spices to an unflavored black tea—toss a cinnamon stick, cloves, and allspice into the teapot and infuse with the tea—or purchase spiced tea. One of the most popular branded spiced teas is Constant Comment, developed by Ruth Bigelow of New York City in 1946 (read the story). Today, it’s available as loose black tea, in tea bags, in decaffeinated bags, and in a green tea version. You can find them all at BigelowTea.com. Along with your own favorite recipes—try the Constant Comment spice cake recipe below. > The history of Constant Comment Tea. 1. PREHEAT the oven to 350° F. Grease and flour a 9″ round cake pan. 2. Combine the milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. DO NOT BOIL. 3. Remove from the heat and let cool, 15-20 minutes. Remove the tea bags, squeezing out the liquid. Set aside. 4. In a large mixing bowl, cream the butter and sugar until smooth. 5. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. 6. Add flour and baking powder; mix until a smooth batter forms. 7. Pour the batter into the pan. Bake approximately 35 minutes, or until the center of the cake springs back when touched. Cool completely on a wire rack before removing it from the pan. Dust the top with confectioner’s sugar prior to cutting and serving. (A stencil was used to create the pattern on the cake in the photo.) Serve with whipped cream if desired. |
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