Ingredients:
½ cup milk
5 Bigelow “Constant Comment”® Tea Bags
½ cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-2/3 cups flour
2-1/2 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.
Yield: Yields one 9” round cake.
