Sweet Tea Bunt Cake
Ingredients:
Cake
3/4 cup milk, plus more if needed
2 family-size iced tea bags
3 cups all-purpose flour
2 1/4 teaspoon baking powder
1 1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/2 cups sugar
6 eggs
2 teaspoons vanilla extract
2 tablespoons vegetable oil
Sweet Tea Syrup
1/2 cup water
1 family-size iced tea bag and 2 Constant Comment tea bags
1/2 cup sugar
1/8 teaspoon salt
Directions:
Preheat oven to 350°F, and grease a 10- to 12-cup Bundt pan with cooking spray. Set aside.
Make the Cake: Heat milk in a small saucepan until steaming and almost boiling. Remove from heat and add tea bags. Allow to sit for 10 minutes; press milk out of tea bags and discard. Remeasure tea milk and add additional milk until you have exactly 3/4 cup. Set aside to cool completely.
In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together butter and sugar for 4 minutes, scraping down the sides of the bowl as needed. Add the first three eggs, one at a time, waiting until each is incorporated before adding the next. Add two large spoonfuls of the flour mixture and mix to incorporate. Then add the last 3 eggs one at a time.
Mix together the tea mixture with vanilla extract and vegetable oil. Alternate adding flour mixture and tea mixture in 3 additions to the mixer, beginning and ending with the flour mixture and mixing for 1 minute with each addition. Scrape the sides of the bowl to ensure everything is well combined. Pour cake batter into prepared Bundt pan and use a spatula to level the batter. Bake until a cake tester inserted comes out clean, 55 to 60 minutes. Allow to cool for 30 minutes before inverting out of the pan.
Make Sweet Tea Syrup: Bring water in a medium saucepan to a boil; remove from heat and add tea bags. Allow to steep for 5 minutes. Remove tea bags and discard them. Add sugar and salt to tea; heat and stir over medium until sugar is completely dissolved. Set aside to cool.
Use a cake tester to prick the surface of the cake all over. Brush the syrup across the surface of the cake; continue brushing until all the syrup has been absorbed.
Recipe courtesy of Grammy Cooks.com
I’ll have to work on that… getting one that is!!! Thanks so much for another great recipe, 
always
I’ll let you know if I give it a shot!
This is me more times than I’d like to admit!