Perfect with tea.

This week the kids and I have been having afternoon tea.
Which is perfect, since we're all a bit under-the-weather again. Colds.

So, we've been enjoying all sorts of teas:
Madeleine likes blueberry.
Nathanael likes Strawberry Vanilla.
Hadleigh goes back and forth between Earl Grey and Apple Cider Tea.
I love a good variety, but Earl Grey is my stand-by favorite. Sipping a cup right now, as a matter or fact.

And what's tea without cookies? Or cake?

This cake is delicious...very moist with a fine crumb. I think I found it in an issue of Cooking Light...or maybe Southern Living. I have made it several times, and it never disappoints.

Chocolate Chip Irish Cream Pound Cake

1/4 cup semisweet mini chocolate chips
1 tsp. cake flour
2 3/4 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup fat-free cream cheese, softened
10 Tbsp. butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
3 large eggs
3/4 cup Irish Cream liqueur
baking spray with flour
2 Tbsp. powdered sugar

1. Preheat oven to 325 degrees. Combine chocolate chips and 1 tsp. cake flour in a small bowl. Toss.
2. Lightly spoon flour into a bowl. Sift with baking powder and salt.
3. Place cream cheese and butter in a bowl and beat at high speed to blend. Add sugars and vanilla; beat until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed one minute. With mixer on low, add flour mixture and liqueur alternately, beginning and ending with the flour. Fold in chocolate chips.
4. Pour batter into a 12 cup bundt pan, coated with baking spray. Bake at 325 degrees for 55 minutes. Cool 10 minutes on wire rack; remove cake from pan and allow to cool completely on rack. Sift powdered sugar over cake.