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Earl Gray Bundt Cake Recipe


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     Earl Gray Bundt Cake

Category   Desserts - Breads
Sub Category   None

1 c butter, softened
3 c flour
4 tsp finely ground earl ground tea leaves
1 tsp baking powder
tsp baking soda
tsp salt
1 c sugar
6 eggs
1 tsp vanilla
2 c heavy cream
2 tbsp buttermilk
2 tsp earl grey tea leaves
1 c boiling water
2/3 c sugar

To make creme fraiche combine ingred. cover tightly and let sit at room temp for at least 8 hours. Stir, it should be thick and creamy. If not cover and let sit another 2-3 hours.
To make earl grey syrup brew tea with boiling water and let steep 4-5 min. Remove tea and add sugat and cook over med heat until the sugar has dissolved and the mixture has come to a boil. Reduce heat to low and let simmer 10 min. or until thickened and reduced to 3/4 c. Leftover syrup is great in a cup of tea.
Preheat oven to 350. Butter and flour a bundt pan. Mix the flour, tea leaves, baking powder, baking soda, and salt. Beat butter and sugar in seperate bowl 2-3 min. Add eggs, one at a time, then vanilla. Add flour mixture alternately with 1 c of creme fraiche. Pour into prepared pan and smooth the top. Bake 1 hour. Cool in pan on rack 15 min. Remove from pan and cool on rack. Brush with the syrup and let cool at least another 30 min.

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