White Chocolate Pound Cake
1 cup butter
2½ cups self-rising flour
1 cup sugar
1 cup Bigelow White
Chocolate Obsession Tea, brewed and cooled
Recipe submitted by Lori Peardon
Bigelow Recipe Contest 2011
Grease and flour 9x5x3 inch baking pan. Combine butter,
eggs, sugar and brewed tea. Add flour and mix thoroughly.
Turn batter into pan and bake for one hour at
325˚F. Cool 15 minutes before turning
cake onto a wire rack.