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Spiced Chai Tea Cake |
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Serves: 16 Print this RecipeChai is black tea infused with spice cake spices--cinnamon, ginger, cardamom, clove, allspice, and mace. So it seemed a logical experiment to introduce it into a spice cake recipe. The results were surprising. The cake didn’t get spicier. Instead, it became more complex in flavor, subtler and wonderfully floral. No-stick flour and oil baking spray 1 (18-ounce) box spice cake mix 1 1/2 chai tea latte concentrate, such as Oregon Chai 1/3 cup nut oils, such as walnut oil 3 eggs, large or extra-large 8 slices crystalized ginger, finely diced (about 1/2 cup; optional) 1 cup prepared whipped cream cheese frosting Heat the oven to 350°F. Spray the interior of a nonstick Bundt pan with baking spray. Combine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired. Spoon into the Bundt pan and bake until a tester inserted in the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onto a serving plate and cool to room temperature. Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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