Most cakes served for tea are simple
such as gingerbread and pound cakes. Cut into small slices and top with
fruit or curds and then a dollop of clotted cream.
Citrus Pound
Cake
4 eggs
1 1/4 cups sugar
1/2 teaspoon salt
3/4 cup half-and-half
2 teaspoons each finely grated lemon
and orange zest
1 3/4 cups all purpose flour
1 1/4 teaspoons baking powder
1 stick butter, melted and cooled
1/4 orange juice
Preheat oven to 325 degrees. Line
9x5x3 inch loaf pan with greased waxed paper.
Lightly beat eggs with electric
mixer. Slowly add sugar and salt and beat until fluffy. Beat in
half-and-half and zests.
Sift flour with baking powder. Add
to egg mixture and beat until smooth. Stir in butter. Pour into prepared
pan and bake about 1 1/4 hours or until toothpick inserted into center
comes out clean. Cool in pan on wire rack. Pierce top all over with
toothpick and brush with orange juice. Cool completely, then invert to
remove.
