Double Bergamot Earl Grey Tea Cake

• 2 cups flour
• 1 cup softened butter
• 2 tablespoons double earl grey tea or regular earl grey tea
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 1/3 cups sugar
• 5 eggs
• glaze
• 3/4 cup water
• 4 earl gray tea bags
• 2 cups powdered sugar

1. Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
2. In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
3. To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.

flour, butter, earl grey, vanilla, salt, sugar, eggs, glaze, water, earl gray tea, powdered sugar

Taken from www.food.com/recipe/double-bergamot-earl-grey-tea-cake-379041 (may not work)