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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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This tender cake is lighter than pound cake and well suited for dipping in chocolate fondue. Ingredients:
2 cups unbleached flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 -3 tablespoons minced mint leaves or 2 -3 tablespoons lemon balm leaves or 1 1/2-2 teaspoons fresh lavender (or 1 1/2 - 2 tsp anise hyssop blossoms or 1/2 teaspoon dried blossoms) |
1/2 cup milk |
1/2 cup unsalted butter, softened |
1 cup sugar |
3 extra large eggs |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 350°F Butter and flour a 9-by-5-by-3 inch loaf pan.
2. Sift the flour with the baking powder and salt and set aside.
3. Stir the herbs into the milk and set aside.
4. Cream the butter and sugar.
5. Beat in the eggs, one at a time, until the mixture becomes light and fluffy.
6. Add the vanilla and blend well.
7. Add the flour alternately in three parts with the milk.
8. Pour the batter into the pan, spreading it evenly.
9. Bake for 45 to 50 minutes.
10. 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.
11. Cool the cake in the pan for 10 minutes, then turn onto a rack.
12. When cool, cut into 1-inch cubes and use as fondue dippers.
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