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Bigelow Vanilla Caramel Cake




Source of Recipe


Bigelow


List of 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 tea bags Bigelow® Vanilla Caramel Tea


Recipe



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 (recipe listed separately under Desserts.)
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(recipe listed separately under Desserts).