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Blueberry Pomegranate Tea-Soaked Pound Cake
Entertaining to a T(ea)

Makes 16 servings
Prep time: 30 minutes
Cooking time: 50 minutes
2/3 cup milk
4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/4 cups (2-1/2 sticks) I Canít Believe Itís Not Butter! Original spread
1-3/4 cups granulated sugar
4 large eggs
1 teaspoons vanilla extract*
1/2 cup boiling water
4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
1 cup confectionersí sugar

For cake, preheat oven to 350 degrees. Generously grease and flour 10-inch Bundt pan; set aside.
In microwave-safe cup, microwave milk at high for 1-1/2 minutes or until very hot. Add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.
In medium bowl, combine flour and baking powder; set aside. In large bowl, with electric mixer on medium speed, beat butter spread with granulated sugar for 3 minutes or until creamy. Add eggs, one at a time, scraping sides after each addition.
Alternately add flour mixture and tea mixture, ending with flour mixture and mixing just until blended. Beat in vanilla. Pour into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean.
On wire rack, cool 10 minutes; remove from pan and place on wire rack lined with waxed paper. With wooden skewer, poke warm cake on all sides.