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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
A deliciously light and fluffy cake with such a burst of flavor it will have you coming back for more and more!
Yields 1 standard size bundt cake
4 eggs
1 cup sugar
2/3 cup oil
3/4 cup hot water
1 teaspoon amaretto
2 cups Mishpacha Flour
1 package Gefen Instant Vanilla Pudding
2 teaspoons baking powder
1 tablespoon orange juice
1/2 teaspoon amaretto
Preheat the oven to 350 degrees Fahrenheit.
Steep the tea in the hot water and set aside to cool.
In a bowl add the wet ingredients and mix well. I like to use an electric mixer. Getting the eggs nice and frothy gives the cake a very light and fluffy texture.
Add the flour, pudding mix, and baking powder and mix well.
Pour into a Bundt pan. Bake for 40 to 45 minutes.
When the cake is completely cooled, mix together the icing ingredients. If it’s very runny, add some more confectionary sugar.
Garnish with crushed slivered almonds.
Sponsored by Wissotzky
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What other flavor tea can I substitute?
The best tea to use is the almond charm but if you can’t get it then you can try using Wissotzky Chai Tea.