Ingredients
- 1/2 c. milk
- 5 Bigelow "Constant Comment" Tea Bags
- 1/2 c. butter
- 1 c. sugar
- 3 eggs, room temperature
- 1 2/3 c. flour
- 2 1/2 t. baking powder
Preparation
Step 1
1. Preheat oven to 350 deg. Grease and flour a 9 inch round cake pan.
2. Combine milk and Tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally Do not Boil.
3. Remove from heat and let cool (15-20 min.); remove Tea bags, squeezing out liquid. Set aside.
4. In a large mixing bowl, cream butter and sugar until smooth. Add eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flout and baking powder; mix until a smooth batter forms.
5. Pour batter into pan. Bake approximately 35 min., or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Sprinkle with powdered sugar.