6 Cup Bundt Cake:

• 1 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 2/3 cup plain yogurt

Hibiscus Glaze:

• 2 bags Hibiscus tea
• 1 cup water
• 1 3/4 cups Confectioners’ sugar, sifted
• 2 tsp fresh lemon juice
• 1-3 Tbsp brewed Hibiscus tea, cooled

Tea:

Before prepping cake, brew hibiscus tea for later. In 1 cup of boiling water, brew tea bags, covered, for 8-10 minutes (for deeper color, brew longer). Set aside and cool completely.

For Cake:

Preheat oven to 350° F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling only 3/4 full. There could be a small amount of batter left over. Tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cake cool for 10 minutes before inverting onto a cooling rack.

For Glaze:

While cake is cooling, mix the rest of glaze ingredients. To the Confectioners’ sugar, add lemon juice and cooled brewed tea, adding 1 tablespoon at a time and up to 3 tablespoons for desired consistency and color. Drizzle glaze over cooled cake when ready to serve.