Preheat oven to 350°. Butter and flour a bundt
pan. Mix the flour, tea leaves, baking powder,
baking soda, and salt. Beat butter and sugar in
seperate bowl 2-3 min. Add eggs, one at a time,
then vanilla. Add flour mixture alternately with
1½ c of creme fraiche. Pour into prepared pan and
smooth the top. Bake 1 hour. Cool in pan on rack
15 min. Remove from pan and cool on rack. Brush
with the syrup and let cool at least another 30
min.
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