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Tea-Glazed Irish Pound Cake

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Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

Prep Time: Prep: 30 minutes
Bake: 1 hour, 15 minutes
Serving Size: 12

Ingredients

2 Tbls Adagio Irish Breakfast Tea leaves*
1 cup milk*
1˝ cups butter (3 sticks)
3 cup sugar
5 large eggs
3 cups all-purpose flour
Ľ tsp salt
Ľ cup Bailey's Irish Creme
1 tsp vanilla extract
Glaze
2 cups powdered sugar
˝ cup milk*
1 tsp Adagio Irish Breakfast Tea leaves*

Directions
*Brew (all called for, 2 Tbls & 1 tsp) Adagio Irish Breakfast Tea leaves in 1˝ cups warm milk, to desired strength – about 15 minutes. Strain. Use 1 cup of the mixture for cake, set aside ˝ cup of the mixture for glaze.

Preheat oven to 325 degrees F.

Butter & flour a standard Bundt pan.

Sift dry ingredients together.

Cream butter and sugar.

Add eggs one at a time, beating well after each addition.

Next, add dry mixture and 1 cup of tea-brewed milk alternately, starting and ending with dry mixture.

Stir in Irish Creme and vanilla extract.

Pour batter into prepared Bundt pan.

Bake at 325 degrees F for about 1 hour 15 minutes, or until cake tester comes out clean.

Let cool in pan for 5 minutes, then turn out right side up on cake plate.

Mix glaze, using as much of the tea-brewed milk as needed…4 Tbls for a thick glaze or all ˝ cup for a thin glaze. Drizzle over cake & enjoy!