Perfection! Can easily be doubled! Don't over steep your tea, but do make it nice and strong to carry the flavor.
I've done the recipe just as is and it comes out great. I've also made changes with equal success!
My changes:
*used Barry's Gold tea
*same amount of regular white sugar
*made my own self rising flour (only had all purpose on hand!)
*used a combo of regular raisin, dried cranberries and dried blueberries
*made in mini loaf pans
All that being said, I think this is an extremely good recipe and is adaptable to your tastes without losing the integrity of it.
I give this recipe 4 stars because I did have some changes, biggest one being I did all vanilla because I didn't have any lemon. I know that's a big change! But as far as the bake itself, it definitely takes longer than 30 minutes at 350. Mine took 45 minutes at 350. The outside becomes crunchy and golden browned while the inside remains tender, fluffy, and utterly delicious. It's not the sweetest cake, but I really like that about it. Perfect treat with tea!
Also, as there were no instructions as to cooking inside or outside the pan, I immediately took it out of the pan to cool to stop browning. I think you could possibly get by with a 40 minute bake if you left it in the pan to cool.
And, don't bother trying to cut that much butter into the batter - use your fingers to break it up into the dry ingredients.
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