Preheat oven to 350 degrees Fahrenheit.
Boil water and pour 1/2 cup into a bowl with two tea bags. Set aside.
Combine oil, eggs, pumpkin, sugars and vanilla in one bowl. In a separate bowl, combine dry ingredients.
Mix dry ingredients with wet. Fold in 1/2 cup of tea.
In a separate bowl, mix ingredients for streusel filling.
Pour half of cake batter into greased and floured Bundt pan. Sprinkle with streusel filling. Top with remaining cake batter.
Bake for 50-60 minutes. Once cake has completely cooled, remove from pan.
Mix together icing ingredients and drizzle over the cake. Top with candied pecans and pomegranate seeds.
This cake is delicious without the streusel and garnish. So if you can’t use nuts, just omit that part and it’ll still be delicious.
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