British Tea and More

Written by Deb Schense

Retail: $8.95
ISBN: 978-1932043990
Dimensions: 5.5x3.5 inches
Pages: 163

Available Summer 2016

Penfield Books showcases British Tea and More. Penfield’s latest stocking stuffer includes the history of the afternoon British tea, low tea versus high tea, napkin folds, brewing a perfect pot of tea, iced tea, tea etiquette, checklists for an afternoon tea, metric conversion charts, cakes, savories, desserts, sandwiches, scones, jams and spreads, and more and the Queen’s 90th public birthday street party in June was planned by her grandson, Peter Phillips.

Host your own tea party with these delicious recipes and start a tradition with your family and friends!

Royal Pound Cake

1 cup butter, room temperature
3 cups white sugar
6 large eggs, room temperature
4 cups all-purpose flour, sifted, divided
3/4 cup whole milk, divided
1 teaspoon almond extract
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 10-inch bundt pan. In mixing bowl, beat room temperature butter and sugar
until fluffy. Add eggs one at a time beating until well mixed. Add 1/2 cup flour and 1/4 cup milk. Slowly mix in. Repeat
twice more ending with flour. Add almond and vanilla extracts. Pour batter into bundt pan. Bake in oven for 1 hour
and 25 minutes or until wooden pick inserted in center comes out clean. Cool cake for at least 30 minutes. Invert on
serving tray. Store covered in refrigerator for up to 5 days. Serves 12 to 15.