Down South Sweet Tea Cake
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup strong brewed tea, cooled, divided
- 4 large eggs, room temperature
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup chopped pecans, toasted
- 2 cups confectioners’ sugar
- 1/3 cup unsalted butter, melted
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Sour Cream Pound Cake
- 1 cup butter, softened
- 3 cups sugar
- 6 large Eggland’s Best eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Confectioners’ sugar, optional
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners’ sugar if desired.
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