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Double Bergamot Earl Grey Tea Cake

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“Use loose leaf tea in the cake and brew the tea for the glaze. If you are using tea bags rather than loose leaf use about 5 tea bags for the cake. I have made muffins with the recipe too.”
READY IN:
1hr 10mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
  2. In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
  3. To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.

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