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.
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Nutrition Info
|
|
%DV |
| Calories: |
220 |
11% |
| Protein: |
4 grams |
8% |
| Carbohydrate: |
31 grams |
10% |
| Total Fat: |
9 grams |
14% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
74 mg |
25% |
| Saturated Fat: |
5 grams |
27% |
| Monousaturated Fat: |
3 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.5 grams |
2% |
| Total Sugar: |
17 grams |
|
| Sodium: |
125 mg |
|
| Potassium: |
52 mg |
|
| Vitamin A (Retinol Equivalent): |
95 |
|
| Vitamin C: |
.02 mg |
|
| Calcium: |
80 mg |
|
| Iron: |
1 mg |
|
| Vitamin D: |
.4 micrograms |
|
| Thiamin: |
.1 micrograms |
|
| Riboflavin: |
.2 mg |
|
| Niacin: |
1 mg |
|
| Vitamin B6: |
.03 mg |
|
| Folic Acid: |
38 mg |
|
| Vitamin B12: |
.2 micrograms |
|
Ingredients
-
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
Instructions
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.