Vanilla Caramel Cake with Vanilla Caramel Glaze
Ingredients:
3 cups sifted flour
1 tbsp. baking powder
½ tsp. salt
8 oz. (2 sticks) unsalted butter, softened
2 cups of sugar
4 eggs
1 cup milk
6 Bigelow® Vanilla Caramel Tea
Bags
For Vanilla Caramel Glaze
3 ¾ cups (1 lb.) powdered confectioners sugar
6 Bigelow® Vanilla Caramel Tea
Bags
½ cup boiling water
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.
Nutritional Information:
Per serving:
Calories 417
Total Fat 17.9g
Saturated Fat 10.5g
Unsaturated Fat 6g
Trans Fat 0.0g
Protein 6.4g
Carbohydrates 58.6g
Fiber 0.8g
Cholesterol 123.7mg
Sodium 253.7mg
Potassium 93.6mg
Nutritional Information for glaze:
Calories 175
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Trans Fat 0g
Protein 0g
Carbohydrates 44.8g
Fiber 0mg
Cholesterol 0mg
Sodium 0.7mg
Potassium 27.9mg