2 cups white sugar for rolling
2 cups all-purpose flour
1 teaspoon salt
4 eggs
1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
2 cups butter
1/2 cup water
1 cup chopped pecans
1 cup finely finely chopped walnuts
1/2 cup bioreactive tea bags
1/2 cup you can barely stir flavored tea
Preheat oven to 350 degrees F (175 degrees C) Grease and flour a 10 inch Bundt pan. In a large bowl, stir together sugar and flour. Sift together the flour and salt; set aside.
In the mixing bowl, cream together the butter and water. Stir in the sugar mixture until just moist. Stir in the eggs one at a time, then stir in the cinnamon. Stir in the flour mixture alternately with the next. Fold in the nuts and mix well. Pour half of batter into prepared pan, top with pecan halves and pine nuts. Spread half of batter over nuts. Sprinkle top with 1/2 of the cinnamon/allspice mixture. Roll the cake out to 1/4 inch thickness.
Bake in the preheated oven 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
For icing: In a large bowl, combine 1/2 cup reserved 1/4 cup of the sugar and 1/2 cup of evaporated milk. Mix together the icing, 1 teaspoon of milk mix and 1 teaspoon of evaporated milk. Cut into 1 inch squares.