Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
T.N. Honey is a brainy British scientist and bee aficionada who first lives in Big Apple City, then decides to move to Strawberryland after meeting Strawberry in Strawberry Shortcake in Big Apple City (1981). This ring cake in her honor gets its flavor from Earl Grey, the famous bergamot-infused tea named after a nineteenth century English aristocrat, and honey, a popular sweetener for tea. It is a simply brilliant treat with either coffee or tea.
Serves 8
Ingredients[]
- 1 cup cold whole milk
- 3 teaspoons Earl Grey tea leaves
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 teaspoons baking powder
- 1 1/2 cups confectioners' sugar, sifted
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 tablespoon amber honey
- 12 sugar honeybees
Directions[]
- To make Cake: Scald milk in a medium saucepan over medium heat, about 5 minutes, then add tea leaves and steep 30 minutes.
- Strain into a mug and set aside.
- Preheat oven to 350°F.
- Grease a 9" Bundt pan with butter and dust with 1 tablespoon flour.
- Cream butter and sugar in a large bowl.
- Beat in eggs one at a time.
- Stir in vanilla.
- Stir together remaining 2 cups flour and baking powder in a separate medium bowl, then add to butter and sugar mixture, alternating with tea-flavored milk.
- Scrape batter into prepared ring pan and bake 45 minutes or until a toothpick inserted in Cake comes out clean.
- Cool 10 minutes before inverting onto a cooling rack.
- To make Icing: Whisk ingredients in a large measuring cup until smooth.
- Pour Icing over cooked cake.
- Decorate with sugar honeybees.