Black Currant Pound Cake

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READY IN: 1hr 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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