Herb Tea Loaf

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Herb Tea Loaf

 

This tender cake is lighter than pound cake and well suited for

dipping in chocolate fondue.

 

2 cups unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

2 to 3 tablespoons minced mint or lemon balm leaves, 1 1/2 to 2

teaspoons fresh lavender or anise hyssop blossoms, or 1/2 teaspoon

dried blossoms

1/2 cup milk

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

3 extra-large eggs

1 teaspoon vanilla extract

 

Preheat the oven to 350°F. Butter and flour a 9-by-5-by-3 inch loaf

pan.

 

Sift the flour with the baking powder and salt and set aside. Stir

the herbs into the milk and set aside.

 

Cream the butter and sugar. Beat in the eggs, one at a time, until

the mixture becomes light and fluffy. Add the vanilla and blend well.

 

Add the flour alternately in three parts with the milk. Pour the

batter into the pan, spreading it evenly. Bake for 45 to 50 minutes.

The loaf is done when the top is golden brown, the edges pull away

slightly, and a cake tester inserted in the center comes out clean.

 

Cool the cake in the pan for 10 minutes, then turn onto a rack. When

cool, cut into 1-inch cubes and use as fondue dippers.