Mile High Peach Sweet Tea Pound Cake

This tender and buttery pound cake is flavored with Y'all Sweet Tea's delicious Georgia Peach Tea! It's paired with a soft caramel and would be perfect with a cool glass of iced sweet tea.

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
10 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
2/3 cup Strongly Brewed Y’all Sweet Tea Georgia Peach Tea (recipe below), room temperature
Fresh peaches or 1 can (15 oz) sliced peaches, to serve

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the tea with the mixer running on low. Beat in the rest of the flour, then drizzle in the remaining tea with the mixer running on low. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Peach Tea Caramel

2 cups sugar
1 cup (2 sticks) butter
1/2 cup (or the remainder) Strongly Brewed Y’all Sweet Tea Georgia Peach Tea
1 can (14 oz) sweetened condensed milk

In a saucepan over medium-low heat, stir together sugar, butter, and tea. When butter is melted, stir in sweetened condensed milk. Stir and scrape the bottom occasionally until it starts boiling, then do not stir. Keep boiling, tipping or swirling the pan occasionally, until mixture reaches 235° to 240°F. If you don’t have a candy thermometer, let boil for 10 minutes. Remove from heat. Let cool, stirring occasionally, until thickened (about one hour or until it is around 110F), then pour over cake. Drain and pat peaches dry then add to top.

Strongly Brewed Y’all Sweet Tea Georgia Peach Tea

2 cups water
1 gallon size Y’all Sweet Tea Georgia Peach tea bag

Bring water to a boil, remove from heat and steep tea for 9 minutes. Remove tea bag, squeezing out well. Let tea come to room temperature.