Down South Sweet Tea Cake
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 12 servings.
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Ingredients
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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1 cup strong brewed tea, cooled, divided
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4 large eggs, room temperature
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3/4 cup canola oil
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1 teaspoon vanilla extract
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1/2 teaspoon lemon extract
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1 cup chopped pecans, toasted
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2 cups confectioners' sugar
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1/3 cup unsalted butter, melted
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 slice: 511 calories, 29g fat (6g saturated fat), 76mg cholesterol, 357mg sodium, 62g carbohydrate (44g sugars, 2g fiber), 4g protein.
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