Savory Black Tea Pound Cake

1. 1

   Soften the margarine to room temperature.

2. 2

   Bring the eggs to room temperature, as well.

3. 3

   Beat the margarine with a whisk until creamy.

4. 4

   Add the sugar in 5 batches, mixing it in well each time.

5. 5

   Whip it well until it becomes pale and airy.

6. 6

   Break the egg from Step 1 into a separate bowl and beat.

7. 7

   Add it to Step 3 in about 5 batches and mix it well so that it the mixture doesn't separate.

8. 8

   Sift the flour and baking powder into the mixture in Step 4, add the black tea leaves and rum, and use a rubber spatula to lightly combine it by using a cut and fold motion.

9. 9

   Pour it into the cake pan and bang it on the counter a few times to smooth it out.

10. 10

    It will bake nicely if you indent the center a bit.

11. 11

    Bake for 35 minutes in a preheated 170C oven.

12. 12

    If an inserted toothpick comes out clean, then it's done!!

13. 13

    It came out nicely browned.

* Per serving · 4 servings · Values may vary.

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