Holiday Tea Bundt Cake

• Produce

  • 2 bags Celestial nutcracker sweet tea

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Icing sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted
  • 1 cup Buttermilk
  • 1 tin Condensed milk, sweetened
  • 2 tbsp Milk

• Liquids

  • 1 Water as required

Found on honestcooking.com

Description

Ingredients

• 2½ cup all-purpose flour
• 2 bags celestial nutcracker sweet tea
• 1 tin sweetened condensed milk
• 2 sticks /1 cup unsalted butter
• 1 cup buttermilk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• water as required
• 1 cup icing sugar
• 2-3 tablespoons milk
• 2 teaspoon vanilla extract

Directions

• Preheat oven to 180 degrees and line a tube pan or bundt pan with butter and dust with dry flour.
• Boil water in the kettle. Pour a cup of hot water in a bowl or jar and add the celestial nutcracker sweet tea bags.Let the tea brew for a minute.Once brewed remove the tea bags.
• In a mixing bowl sift flour, baking powder, baking soda and salt.Whisk with a balloon whisk until combined.
• In a microwave, safe bowl melt butter for 30 seconds or until it starts melting.
• In another mixing bowl add condensed milk . Pour warm butter over it and whisk to combine. Finally add one cup of fresh brewed tea and buttermilk and whisk again.
• Add the flour into the wet ingredients in two to three batches, folding the ingredients gently.
• Pour the batter into the prepared pan.Tap it on the counter to remove any air bubbles.
• Bake in preheated oven for about 30 to 40 minutes or until a toothpick or skewer inserted in the centre of the cake comes out clean.
• Remove the cake from oven. Invert the cake on wire rack, cool completely before icing.
• Slice and serve. Enjoy the cake with a cup of tea.