Tea-Glazed Irish Pound Cake
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.1 h 45 m 2
- 4 tsp. Irish breakfast tea leaves
- 1 1/2 c. warm milk
- 1 1/2 c. butter (3 sticks)
- 3 c. sugar
- 5 large eggs
- 3 c. all-purpose flour
- 1/4 tsp. salt
- 1/4 c. Bailey's Irish Cream
- 1 tsp. vanilla extract
- 2 c. powdered sugar
Brew Irish breakfast tea leaves in warm milk, to desired strength about 15 min. Strain. Use 1 c. of the mixture for cake; set aside 1/2 c. of the mixture for glaze.
Preheat oven to 325°F.
Butter and 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 c. 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°F for about 1 hour 15 min., or until cake tester comes out clean.
Let cool in pan for 5 min., then turn out right side up on cake plate.
Mix glaze, using as much of the tea-brewed milk as needed: 4 tbsp. for a thick glaze or all 1/2 c. for a thin glaze. Drizzle over cake and enjoy!
Prep time: 30 min. Cook time: 1 hour 15 min.