Savory Black Tea Pound Cake

Directions

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.