Loaded with creamy, nutty, spiced and vanilla flavors and aromas from tea, this bundt cake is the perfect dessert for the coming holidays.
This holiday tea bundt cake is inspired by a vanilla-cinnamon spice tea with flavours of nutty vanilla and a hint of cinnamon. Fall is already here and let me tell you that I love everything about this season. The beautiful and colourful leaves falling on the streets, the gloomy weather, the cool wind, the sense of festivity that fall brings with it. It also gives a sense of happiness as we are getting closer to Christmas. So what could be better than a flavourful and delicious cake to enjoy the season?
The tea that I used in the recipe is a blend of nutty and creamy vanilla and a hint of cinnamon which is perfect for the Fall season. It has been named after the world’s favourite ballet, The Nutcracker, and it perfectly captures the magic of the season.
I made this cake infused with Nutcracker Tea and my whole house was filled with amazing aromas of vanilla and cinnamon. The cake turned out so flavourful and delicious that it was all gone in just two days.
This is a wonderful egg-free cake that would make a perfect treat to serve your guests this fall. It stays fresh for 2-3 days at room temperature and up to a month in the freezer. Thaw the cake overnight in the refrigerator if stored in the freezer and leave it on the counter for an hour. Drizzle the cake with vanilla icing right before serving and enjoy the magic of the season.
