Vanilla Caramel Tea Cake
2/3 cup milk
8 Lipton® Vanilla Caramel Truffle Pyramid Tea Bags
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/4 cups (2-1/2 sticks) I Can't Believe It's Not Butter!® Spread
1-3/4 cups granulated sugar
4 large eggs
1/2 cup boiling water
Tea-Laced Whipped Cream*
1 cup confectioners sugar
For Cake, preheat oven to 350°. 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 4 Lipton® Vanilla Caramel Truffle Pyramid Tea Bags;
cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
In medium bowl, combine flour with baking powder; set aside.
In large bowl, with electric mixer on medium speed, beat Spread with
granulated sugar until creamy, about 3 minutes. Add eggs, one at a time,
beating well after each addition and scraping sides occasionally. On low
speed, alternately beat in flour mixture and tea mixture just until blended,
ending with flour mixture. Pour into prepared pan.
Bake 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.
Meanwhile, for Glaze, in small bowl, pour boiling water over remaining 4
Lipton® Vanilla Caramel Truffle Pyramid Tea Bags; cover and brew 5 minutes.
Remove Tea Bags and squeeze. Stir in confectioners sugar until smooth. While
cake is still warm, brush with glaze until absorbed. Cool cake completely.
Serve cake with Tea-Laced Whipped Cream.
*Tea-Laced Whipped Cream: Pour 1/4 cup boiling water over 3 Lipton® Vanilla
Caramel Truffle Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags
and squeeze. Stir in 1/4 cup sugar until dissolved. Chill 10 minutes. In
large mixing bowl, with electric mixer, beat tea mixture with 2 cups heavy
or whipping cream until soft peaks form. Chill until ready to serve. Makes
about 4 cups.
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