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Tetley Earl Grey Bundt Cake with infused icing

(Makes 12 bundts)


170 g Butterr
1 cup Brown sugar
2 Large eggs
1 TBSP Vanilla extract
1 ½ cups Cake flour
3TBSP Corn starch
1 tsp Baking powder
½ cup Tetley Earl Grey Tea infused milk
Pinch Salt
1¼ cup Icing sugar
5 TBSP Tetley Earl Grey Tea infused milk
½ tsp Vanilla extract
Pinch Salt



  1. Pre-heat the oven to 180°C.
  2. In a medium sized pot bring 250 ml milk to a simmer, then turn the heat down.
  3. Add 3 Tetley Earl Grey teabags, stirring constantly for 5 minutes, to allow the tea to infuse the milk, then remove the teabags and set pot aside to cool.
  4. Cream* the butter and sugar until aerated.
  5. In two separate bowls, sift dry ingredients together in one bowl and mix eggs and vanilla extract in the other.
  6. Add half the dry and half the wet ingredients to a mixing bowl and mix.
  7. Once combined, add in the rest of the mixture.
  8. Divide mixture equally into bundt tins and bake in the oven for 40 minutes.
  9. For the icing, mix all ingredients into a thin paste.
  10. Once bundt cakes have cooled completely, drizzle with icing and serve. ⠀⠀
  11. ⠀ ⠀⠀⠀

*Creaming butter is the process of mixing butter and sugar together to create a soft and creamy state for use in baking. It's a common skill in baking that ensures even distribution of the butter through the cake mixture.

Base recipe from