Constant Comment Tea Cake

Course : Cakes
Serves: 1 cake
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1/2 cup milk
5 large elow constant comment tea bags
1/2 cup unsalted butter -- (1 stick)
1 cup sugar
3 large eggs -- at room temperature
1 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 Cup confectioners sugar

Preparation / Directions:

Preheat oven to 350ΓΈ F. Grease and flour a 9-inch round cake pan. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. DO NOT BOIL. Remove from heat and let cool (15 to 20 minutes); remove tea bags, squeezing out liquid. Set aside. In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into prepared pan. Bake approximately 35 minutes, or until the center of the cake springs back when touched. Cool on a wire rack before removing from pan. Let cool completely before serving. Dust top with confectioner's suga

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