Vanilla Caramel Cake with Vanilla Caramel Glaze
 

Vanilla Caramel Cake with Vanilla Caramel Glaze

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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

Vanilla Caramel Cake with Vanilla Caramel Glaze
 

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