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Blueberry Pomegranate Tea-Soaked Pound Cake

  By RFChef  

February 18, 2013

  • Yields: 16 Servings

Directions

For cake

1preheat oven to 350°F. Generously grease and flour 10-inch Bundt pan; set aside. In microwave-safe cup, microwave milk at HIGH 1-1/2 minutes or until very hot. Add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.

2In medium bowl, combine flour and baking powder; set aside.

3In large bowl, with electric mixer on medium speed beat spread with granulated sugar 3 minutes or until creamy. Add eggs, one at a time, scraping sides after each addition. Alternately add flour mixture and tea mixture; ending with flour mixture and mixing just until blended. Beat in vanilla. Pour into prepared pan.

4Bake 50 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and place on wire rack lined with waxed paper. With wooden skewer, poke warm cake on all sides.

For glaze

1in small bowl, pour boiling water over remaining tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; then stir in confectioners' sugar until smooth. Brush cake with glaze until absorbed. Cool cake completely before serving.

*Substitution: Try using 1 tablespoon lemon juice and omit vanilla extract.

 

source: Family Features

Ingredients

Cake

2/3 cup milk

4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/4 cups (2-1/2 sticks) I Can't Believe It's Not Butter! Original spread

1-3/4 cups granulated sugar

4 large eggs

1 teaspoons vanilla extract*

Glaze

1/2 cup boiling water

4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags

1 cup confectioners' sugar

00:00

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