Double Bergamot Earl Grey Tea Cake

Samantha in Ut's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 cake

• 2 cups flour
• 1 cup softened butter
• 2 tablespoons double earl grey tea or regular earl grey tea
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 1/3 cups sugar
• 5 eggs

glaze

• 3/4 cup water
• 4 earl gray tea bags
• 2 cups powdered sugar

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.