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Constant Comment Spice Cake

A long-time friend of Bigelow tea, this cake has captured millions of taste buds for years. I guess you could call it our "signature" cake using our flagship tea, Constant Comment.

One 9" round cake


  • ½ cup milk
  • 5 Bigelow Constant Comment® Tea Bags
  • ½ cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1-⅔ cups flour
  • 2-½ teaspoons baking powder
  • Confectioners sugar


Preheat oven to 350° F. Grease and flour a 9"" 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 (15-20 minutes); remove tea bags squeezing out liquid. Set aside. In large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners sugar.

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Perfect as a weekly cake!
by Sarah from Richmond, Virginia on 3/10/2018 3:10:12 PM
I’ve been making this cake for 20+ years. I started making it in my teens as I was obsessed with Constant Comment tea (and I still am!), and it’s one of those tried and true cakes that has lasted the test of time. Simple to whip up, sweet but not too sweet. Tastes even better as it ages. It’s the perfect cake to make once a week and have on hand for guests, an afternoon treat with tea, or a not too sweet after dinner dessert. I absolutely love this tea cake. I usually eat it without the confectioners sugar, actually, as I find it has just the right amount of sweetness without it, but of course it is more beautiful with it.
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