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1
Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
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2
Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
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3
In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
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4
In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
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5
Add granulated sugar; continue beating 5 minutes.
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6
Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
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7
Beat in vanilla (Mixture may appear curdled).
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8
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
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9
Spoon batter into prepared pans, filling two-thirds full.
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10
Bake 25 minutes or until pick inserted near center comes out clean.
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11
Cool in pans on racks 10 minutes.
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12
Remove; cool on racks.
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13
TO FINISH:
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14
Split cakes in half. Place tops on plates upside down; spread with curd.
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15
Add bottoms to creat a proper looking bundt cake.
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16
Sprinkle powdered sugar.
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17
*TIP:
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18
For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).
