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This is one of my favorite cakes. It’s dense but moist and has an earthy and subtle flavor. It’s not terribly sweet or chocolatey, but that is really pleasant to my adult palate. It also rests well and doesn’t dry out fast or get wet like cheap box mixes. I make it in a non stick bundt pan and haven’t had issues with releasing or shape.


4 Earl Grey tea bags
1/3 cup boiling water
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
1 cup butter, softened
2 cups sugar
4 large eggs
1/3 cup milk
1 teaspoon vanilla extract
Powdered sugar

Steep tea for 8 minutes in boiling water, let cool. Preheat oven to 300.

Combine flour, baking powder, salt, and cocoa, and set aside. Cream butter and sugar. Add eggs and beat just until well mixed, add milk, vanilla and tea. Add flour mixture, Mix at low speed after each addition, just until blended.

Pour batter into a greased and floured 10-cup Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean.