A traditional southern dessert, made with decadent flavors and topped with a glaze made with Bigelow Vanilla Caramel Tea.
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Nutrition Info
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%DV |
| Calories: |
417 |
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| Protein: |
6.4 grams |
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| Carbohydrate: |
58.6 grams |
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| Total Fat: |
17.9 grams |
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| Alcohol: |
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N/A |
| Cholesterol: |
123.7 mg |
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| Saturated Fat: |
10.5 grams |
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| Monousaturated Fat: |
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| Trans Fatty Acid: |
0 grams |
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| Total Dietary Fiber: |
.8 grams |
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| Total Sugar: |
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| Sodium: |
253.7 mg |
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| Potassium: |
93.6 mg |
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| Vitamin A (Retinol Equivalent): |
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| Vitamin C: |
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| Calcium: |
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| Iron: |
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| Vitamin D: |
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| Thiamin: |
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| Riboflavin: |
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| Niacin: |
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| Vitamin B6: |
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| Folic Acid: |
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| Vitamin B12: |
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Instructions
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.