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Vanilla Caramel Cake with Vanilla Caramel Glaze

A traditional southern dessert, made with decadent flavors and topped with a glaze made with Bigelow Vanilla Caramel Tea.



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.

May we suggest French Vanilla Decaf Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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