Early Grey Tea Cake
from Eating Royally
1 1/4 C boiling water
3/4 C Earl Grey loose tea leaves
1 stick butter
1 1/2 C light brown sugar
1 1/2 C flour
1/2 C ground almonds
4 C raisins
1/2 C walnuts, chopped
Creme fraiche (optional)
Pour water over tea leaves in a large bowl. Leave for 1 hour. Strain tea and set aside to cool.
Preheat oven to 350. Line pan with parchment and grease.
Cream butter and sugar. Incorporate eggs one at a time. Fold in flour, almonds, raisins, and walnuts. Add the tea and mix well.
Spoon into loaf pan and bake for 1 hour or until it passes the toothpick test. Once cool, unmold cake, slice, and serve topped with creme fraiche.
Leftover cake can be wrapped in plastic and refrigerated for several weeks.