Pumpkin-Ginger Black Tea Cake

• 2/3 cups Water
• 4 whole Celestial Seasonings Sweet Harvest Pumpkin Black Tea Bags
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Cloves
• 1/2 cups Unsulphured Molasses
• 1/2 cups Light Brown Sugar, Packed
• 1/4 cups Sour Cream
• 2 Tablespoons Finely Grated Fresh Ginger
• 1 teaspoon Vanilla Extract
• 2 whole Large Eggs, At Room Temperature
• 1/2 cups Vegetable Oil
• FOR THE FROSTING:
• 3/4 cups Cold Heavy Cream
• 4 ounces, weight Cream Cheese (softened At Room Temperature)
• 2 Tablespoons Unsalted Butter, Softened At Room Temperature
• 1/4 cups Light Honey
• 1 dash Vanilla Extract
• 1 pinch Salt
• 3/4 cups Powdered Sugar, Sifted
• 1/4 cups Toasted Pecans, Finely Chopped, For Toppingtoasted Pecans, Finely Chopped, For Topping

1. Preheat oven to 350u0b0F. Butter a 9-inch round cake pan, line the bottom with parchment and butter again.
2. In a small pot, bring water and tea bags to a boil. Remove from heat. Allow to steep while preparing the remaining ingredients.
3. Meanwhile, in a large bowl, mix together the dry ingredients (flour, baking soda, salt, ginger, cinnamon, cloves).
4. Whisk together molasses, sugar, sour cream, grated ginger and vanilla in another bowl. Whisk in eggs, one at a time, until incorporated. Slowly stream in oil, while whisking constantly.
5. Remove tea bags from boiling tea, squeezing out any liquid. Slowly pour hot tea into wet ingredients, while whisking constantly.
6. Whisk wet ingredients into dry ingredients in 2-3 additions. Incorporate fully, but do not over-mix. Pour batter into prepared cake pan.
7. Bake on the center rack of the oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean, and the cake is springy to the touch. Allow to cool completely on a wire rack. When cooled, run a knife around the sides to loosen the cake, and invert onto a plate. Peel away parchment paper, and invert onto another plate, so the cake is top-side-up.
8. For the frosting, whip heavy cream on high-speed in a standing mixer, using the whisk attachment, for about 1 to 1 1/2 minutes, or until soft peaks form. Transfer to a bowl and refrigerate until ready to use.
9. Add cream cheese and butter to the mixing bowl. Using the paddle attachment, whip together until smooth. Add honey, vanilla and salt, and blend until well-combined.
10. Add powdered sugar in 2-3 additions, and mix on low-speed until incorporated. Remove bowl from the mixer. Gently fold whipped cream into the frosting base, in 3 additions, until combined. Transfer to the fridge until ready use.
11. To frost the cake, use an offset spatula and frost the top, leaving the sides bare, if desired. Sprinkle chopped pecans around the rim of the cake. Enjoy.
12. Note: You will need about 4-5 inches of fresh ginger to yield 2 tablespoons of finely grated ginger.

water, sweet harvest pumpkin black tea, allpurpose, baking soda, kosher salt, ground ginger, ubc, ground cloves, molasses, light brown sugar, ubc, fresh ginger, vanilla, eggs, vegetable oil, frosting, ube, weight cream cheese, unsalted butter, ubc, vanilla, salt, powdered sugar, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-ginger-black-tea-cake/ (may not work)