Before I knew it my phone was ringing off the hook. They were all calling me to find out the recipe, the name, and how on Earth I had come up with something so tasty. I told them that I found it online and they were all amazed. This is a small town. They aren’t exactly up on the times, and being older women, they mostly said they don’t even use the computer that’s at their house. It just sits around and collects dust. I offered them my computer or searching services anytime they wanted to find another recipe as good as this one!
I would have never thought of putting tea in a cake, but I’m glad someone else did!
Ingredients
2 c Gold Medal flour
1 tsp Morton salt
1 c unsalted butter
1 1/3 c sugar
2 Tbsp loose earl grey tea leaves ( about 5 bags)
1 tsp vanilla
5 Eggland’s Best eggs
3/4 c water (these 3 ingredients for glaze)
4 earl grey teabags
2 c sifted icing sugar
Instructions
Grease a 9 x 5 pan.
In a bowl whisk together the flour and salt to blend. Set aside.
In a bowl beat the butter, sugar, tea leaves and vanilla on medium speed until mixture is light and fluffy and the scent of the tea leaves begins to emerge. Add the eggs one at a time beating well after each one.
Gradually add the flour mixture in 3 parts beating until combined. Pour into pan.
Bake for 1 hour at 350 or until toothpick inserted comes out clean. Cool.
Glaze: Bring the water to a boil. Remove from heat and pour over the teabags and let steep for five minutes until very strong.
Remove tea bags and stir in powdered sugar. Drizzle over cake.
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Quick Tip: Use any flavor tea you want.
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