Tea Recipe
To live up to our purpose, we have a responsibility to protect and reinforce the human rights of everyone who contributes to that perfect cup of tea. This requires us to be especially vigilant across our large global supplier network, which includes thousands of workers in areas considered to be high risk, such as agriculture and manufacturing.
Our human rights policies are clear, created in full alignment with the UN Guiding Principles on Business and Human Rights, and based on our experience of the tangible actions that drive progress. Our Code of Business Principles, together with our Sustainable Agriculture Policy and our Responsible Sourcing Policy, spell out how we work. Regional management teams oversee these policies’ implementation under the overall responsibility of our Executive Leadership Team. Providing a comprehensive framework for good governance, they ensure that suppliers and producers are aligned with our expectations.
Black Forest with Leaf Blend
Ingredients:
- cake
- 1 box food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Filling and Topping
- 1 pint (2 cups) whipping cream
- 1/2 cup powdered sugar
- can (21 oz) cherry pie filling
- 1/2 teaspoon almond extract
- 1/2 teaspoon almond extract
Method:
1. Heat oven to 350 degree Fahrenheit (325 degree Fahrenheit for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. 2. Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract. 4. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Walnut Cake With Super Dana
Ingredients:
- cake
- 1 box food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Filling and Topping
- 1 pint (2 cups) whipping cream
- 1/2 cup powdered sugar
- can (21 oz) cherry pie filling
- 1/2 teaspoon almond extract
- 1/2 teaspoon almond extract
Method:
1. Heat oven to 350 degree Fahrenheit (325 degree Fahrenheit for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. 2. Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract. 4. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Banana Cake with Dawoodi Gold
Ingredients:
- cake
- 1 box food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Filling and Topping
- 1 pint (2 cups) whipping cream
- 1/2 cup powdered sugar
- can (21 oz) cherry pie filling
- 1/2 teaspoon almond extract
- 1/2 teaspoon almond extract
Method:
1. Heat oven to 350 degree Fahrenheit (325 degree Fahrenheit for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. 2. Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract. 4. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Green Tea Green
Ingredients
- cake
- 1 box food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Filling and Topping
- 1 pint (2 cups) whipping cream
- 1/2 cup powdered sugar
- can (21 oz) cherry pie filling
- 1/2 teaspoon almond extract
- 1/2 teaspoon almond extract
Method:
1. Heat oven to 350 degree Fahrenheit (325 degree Fahrenheit for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. 2. Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract. 4. On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.