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Dive into the warmth of the holiday season with this Reindeer Rooibos Tea Cake, a delightful blend of spiced comfort and tea-infused sweetness. Perfect for cozy afternoons, this cake is laced with the aromatic spices of cinnamon and nutmeg, topped with a hint of vanilla. The rooibos tea gives a unique earthy flavor that pairs wonderfully with a steaming cup of tea or cocoa. Its moist, fluffy texture will remind you of a fresh blanket of snow, making it an irresistible treat this winter.
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
Brew rooibos tea by steeping 2 tea bags in 1/2 cup of hot water for about 5 minutes. Remove the tea bags and let the tea cool.
In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
In a large bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 2 eggs to the butter and sugar mixture, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Alternately add the flour mixture and 1/2 cup of milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Fold in the cooled rooibos tea until evenly distributed in the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
