Preheat the oven to 350°F. Grease the pan and sprinkle it with cinnamon and sugar.
Place milk in a pot and heat on medium until simmering. Add the loose-leaf black tea and steep for 5 minutes.
Using a fine mesh sieve, strain out the tea leaves and set milk aside. Allow to cool to room temperature before using.
In a large bowl beat butter and sugar until light and fluffy, about 3-4 minutes, scraping the bowl halfway through.
Add eggs, one at a time, and mix until each egg is fully incorporated before adding the next, scraping the bowl down as needed. Add 1 teaspoon vanilla and beat again until incorporated.
In a medium bowl, combine the flour, salt, baking powder, and spices.
Add a ¼ of the flour mixture and mix until just combined. Then add ⅓ of the milk and mix just until the milk has blended in.
Repeat the process of adding the flour and milk in turn, ending with adding the flour and mixing just until combined.
Pour batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick inserted into the middle sections comes out clean.
When the cake is done, transfer it to a cooling rack. Remove the cake from the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
For the glaze
To make the glaze, steep 1/2 teaspoon loose leaf tea in hot milk for 3-5 minutes. Remove the leaves and allow to cool.
In a medium bowl, beat butter, powdered sugar, vanilla, and milk until smooth.
Pour the glaze over the cooled cake. Sprinkle with cinnamon.
You can use a regular pan if you don't have a Bundt pan but you will not get the decorative edge and will need to adjust the cooking time.Bundt pans are deep and have extra surface area for heating. They also hold more batter than you typically put into a traditional 9" by 13" pan or 2 8" pans.If using a cake pan, fill the pans no more than 3/4 full and lower the cooking time to about 25-30 minutes. With cakes, you want to look for the sides to begin to pull away from the edges and a toothpick to come out clean when poked in the center.