- Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
- Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
- Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack
- Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.
Chef secret : Replace tea with espresso coffee
This recipe is a courtesy of : Smucker Foods