Jasmine Tea Bread
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|Grated lemon and lime peel||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Tangerine/Orange juice||3⁄4 Cup (12 tbs)|
|Steeped jasmine tea||1⁄2 Cup (8 tbs)|
|Coarsely chopped blanched almonds||1⁄2 Cup (8 tbs)|
Cream butter and brown sugar; beat in egg and grated peels.
Sift flour, measure, then sift again with salt, cinnamon, ginger, baking powder, and soda.
Add dry ingredients to the creamed mixture alternately with the tangerine juice and tea.
Stir in almonds.
Spoon into greased 9 by 5-inch loaf pan.
Bake in a moderate oven (350°) for 50 minutes, or until lightly browned and a toothpick when inserted in the center comes out clean.
Cool on rack; cut in thin slices.