Instructions: Preheat oven to 350 F. Grease and flour a 9-inch round cake pan.

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. DO NOT BOIL.

Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside.

In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk mixture; continue to whisk until thoroughly combined.

Add flour, baking powder and salt; mix until a smooth batter forms. Add grated orange rind (optional). Pour batter into prepared pan.

Bake approximately 35 minutes, or until the center of the cake springs back when touched. Cool on a wire rack before removing from pan. Let cool completely before serving.

Dust top with confectioners sugar.

Yields one 9-inch round cake.

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