White Chocolate Pound Cake made with Bigelow Tea
 

White Chocolate Pound Cake

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Ingredients:

1 cup butter
4 eggs
2½ cups self-rising flour
1 cup sugar
1 cup Bigelow White Chocolate Obsession Tea, brewed and cooled

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Instructions:

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.

Nutritional Information:

White Chocolate Pound Cake
 

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