For years, some of my favorite things to bake have been quick breads, aka tea cakes or tea loafs.
They’re easy to make and are perfect for cutting off a slice and enjoying over the week, so I was surprised to realize I’ve only shared a few of these recipes with you all.
Cardamom is one of my favorite spices, so naturally I turned to it for this recipe. It’s reminiscent of a pound cake, though not quite as dense.
baking with cardamom
You might be familiar with cardamom from Indian cooking, but it’s also a very popular ingredient in Scandinavian recipes, especially baking.
You can buy cardamom as pods or pre-ground. As with any pre-ground spice, the flavor won’t be as strong, but it’s certainly easier for most folks.
If you buy the pods, remove the seeds and grind them with a spice grinder or mortar and pestle. I use a coffee grinder for my spices as it makes quick work of them.
This recipe calls for 1 teaspoon of ground cardamom. You might be tempted to add more, but with freshly ground cardamom a little goes a long way, so I recommend making this as written the first time!
how to make earl grey glaze
Cardamom and tea are perfect matches, so I glazed this cake with a simple Earl Grey glaze. I don’t normally glaze my tea breads, but it’s a wonderful addition here.
To make a flavored glaze, all you need to do is infuse the milk first with tea bags. Warm the milk in a microwave-save measuring cup (or on the stove), add the tea bags, and let steep!
You can make extra infused milk for a steamer or to make a lovely Earl Grey Hot Chocolate.
Make sure you let the milk cool completely before adding it to the powdered sugar. I recommend putting it into the refrigerator while the bread bakes and cools.
This tea loaf keeps well at room temperature for about a week. I recommend wrapping it in plastic wrap or storing it in a resealable bag or cake container.
You can also slice the loaf and freeze the pieces individually to eat whenever the mood strikes. Thaw slices at room temp or pop frozen into the microwave for 20-30 seconds.
Grab a slice for your midafternoon snack and enjoy!
- 1 cup granulated sugar
- 3/4 cup (12 tablespoons) butter
- 3 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup milk
For the glaze
- 1/4 cup milk
- 2 Earl Grey tea bags
- 2 cups powdered sugar
- Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
- In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, cardamom, and salt.
- Combine the heavy cream and milk.
- Alternate adding the flour mixture and cream mixture to the large bowl, scraping the sides of the bowl as needed.
- Pour batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
- While loaf is cooling, make the glaze. Heat milk in a microwave safe bowl or measuring cup (or in a small saucepan on the stove), then add tea bags. Cover and let steep 15 minutes. Remove the tea bags, squeezing out extra liquid, and put milk into the fridge to cool.
- When loaf is cooled, whisk half of the steeped milk into the powdered sugar, adding more as needed in small increments to achieve a pourable glaze.
- Place rack with loaf on it on top of a baking sheet or tray and pour glaze over the loaf. Let glaze harden before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 70mgSodium: 199mgCarbohydrates: 63gFiber: 1gSugar: 42gProtein: 5g