Mayfair Tea Ring Recipe
Ingredients
| Cake flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Almond extract | 1/2 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Pistachio nuts | 1/2 Cup (16 tbs), finely chopped | |
| 10X sugar | ||
Directions
1. Measure flour, baking powder and salt into sifter.
2. Beat butter or margarine and granulated sugar until fluffy in large bowl of electric mixer at medium speed; beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract and vanilla.
3. Sift in dry ingredients, a third at a time, adding alternately with milk; stir with wire whip or beat with mixer at low speed just until blended. Fold in nuts. Pour into a well greased and floured 6-cup angel cake tube pan. (Or spoon into a well greased and lightly floured 9x5x3-inch loaf pan.)
4. Bake in moderate oven (350°) 1 hour, or until wooden pick inserted near center comes out clean.
5. Cool in pan on wire rack 5 minutes; loosen around edge with knife; turn out onto rack; cool completely.
6. Wrap in wax paper, aluminum foil or plastic wrap and store for at least a day before slicing.
7. When ready to serve, sift 10X sugar over cake; top with a ring of slivered pistachio nuts, if you wish.
2. Beat butter or margarine and granulated sugar until fluffy in large bowl of electric mixer at medium speed; beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract and vanilla.
3. Sift in dry ingredients, a third at a time, adding alternately with milk; stir with wire whip or beat with mixer at low speed just until blended. Fold in nuts. Pour into a well greased and floured 6-cup angel cake tube pan. (Or spoon into a well greased and lightly floured 9x5x3-inch loaf pan.)
4. Bake in moderate oven (350°) 1 hour, or until wooden pick inserted near center comes out clean.
5. Cool in pan on wire rack 5 minutes; loosen around edge with knife; turn out onto rack; cool completely.
6. Wrap in wax paper, aluminum foil or plastic wrap and store for at least a day before slicing.
7. When ready to serve, sift 10X sugar over cake; top with a ring of slivered pistachio nuts, if you wish.
Chef
