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Mayfair Tea Ring

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Ingredients
  Cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2
  Almond extract 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Finely chopped pistachio nuts 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon (10X)
Directions

1. Measure flour, baking powder and salt into sifter.
2. Beat butter or margarine and granulated sugar until fluffy in large bowl of electric mixer at medium speed; beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract and vanilla.
3. Sift in dry ingredients, a third at a time, adding alternately with milk; stir with wire whip or beat with mixer at low speed just until blended. Fold in nuts. Pour into a well greased and floured 6-cup angel cake tube pan. (Or spoon into a well greased and lightly floured 9x5x3-inch loaf pan.)
4. Bake in moderate oven (350°) 1 hour, or until wooden pick inserted near center comes out clean.
5. Cool in pan on wire rack 5 minutes; loosen around edge with knife; turn out onto rack; cool completely.
6. Wrap in wax paper, aluminum foil or plastic wrap and store for at least a day before slicing.
7. When ready to serve, sift 10X sugar over cake; top with a ring of slivered pistachio nuts, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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