Black Currant Pound Cake

Submitted by Vino Girl

"I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003)."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Serves: 16

ingredients

• CAKE

• 2⁄3 cup boiling water
• 6 black currant tea bags (such as Twinings)
• 1⁄3 cup nonfat sour cream
• 3 cups flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 2 cups sugar
• 3⁄4 cup butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• cooking spray

• GLAZE

• 1⁄4 cup boiling water
• 1 black currant tea bag (such as Twinings)
• 3⁄4 cup powdered sugar
• 1⁄2 teaspoon lemon juice

directions

1. Preheat oven to 350F°.
2. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3. Remove and discard tea bags; cool tea to room temperature.
4. Stir in sour cream.
5. Combine flour, baking powder, and salt, stirring with a whisk.
6. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7. Add eggs, 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10. Spoon batter into a 10-inch tube pan coated with cooking spray.
11. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 15 minutes on a wire rack.
13. Remove from pan; cool completely on wire rack.
14. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15. Remove and discard tea bag.
16. Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17. Drizzle glaze over cake.