The delicate flavor in this cake comes from tea! Try it for breakfast or freeze for later before it is glazed.
Ingredients:
- 3 cups sifted flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 8 oz. (2 sticks) unsalted butter, softened
- 2 cups of sugar
- 4 eggs
- 1 cup milk
- 6 Bigelow® Vanilla Caramel Tea Bags
For Vanilla Caramel Glaze
- 3 ¾ cups (1 lb.) powdered confectioners sugar
- 6 Bigelow® Vanilla Caramel Tea Bags
- ½ cup boiling water
Steps/Methods:
Preheat oven to 350º degrees. Butter and flour Bundt® cake pan. Combine milk and tea together in small saucepan and bring to a boil over medium heat. Immediately turn off heat. Steep for 6 minutes. Strain and set aside to cool. Cream the butter until smooth and fluffy. Add sugar and mix until blended. Add eggs one at a time. Add dry ingredients and tea/milk infusion to the butter mixture, mixing just to combine. DO NOT OVERMIX! Pour batter into the buttered Bundt pan. Bake until risen, golden and firm to the touch, 45-55 minutes. Let cool in the pan. Then glaze with Bigelow® Vanilla Caramel Glaze.
(If making cupcakes with this batter, butter muffin pan and bake for 21-23 minutes or until toothpick inserted in the center comes out clean. Then glaze with Bigelow® Vanilla Caramel Glaze.)
To make glaze pour ½ cup of boiling water over 6 tea bags. Steep for 6 minutes. In a large bowl, place the 3 ¾ cups of confectioner's sugar. Slowly add the tea by whisking vigorously until creamy.
Additional Tips:
- 3 cups sifted flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 8 oz. (2 sticks) unsalted butter, softened
- 2 cups of sugar
- 4 eggs
- 1 cup milk
- 6 Bigelow® Vanilla Caramel Tea Bags
For Vanilla Caramel Glaze
- 3 ¾ cups (1 lb.) powdered confectioners sugar
- 6 Bigelow® Vanilla Caramel Tea Bags
- ½ cup boiling water
