"Chai" Cake

I had bought a magazine last month that had so many different recipes in it that I couldn't pass it up. Not to mention that the recipes were all for baked goods. One recipe in particular had caught my eye. I have never really been one to drink any "flavored" teas. I am just a regular iced tea girl. I am pretty positive that I have never really tasted Chai tea. I had a tiny sip once at an arts and craft show, but not enough to say I really tried it. This recipe isn't made from a Chai tea exactly, but I am guessing that if the tea tastes anything like the cake....I just might drink it! The cake was super moist and had a spicy flavor to it. I really liked it. I had a hard time eating only 1 small piece. I am definitely going to have to give this one to mom & dad or else I am going to end up eating it. It is calling my name as I sit here. Not only was it a delicious cake, but it looked pretty. I have to apologize for the fuzziness of the picture. Nobody seems to know how the lens got dirty and actually has something around inside it. Looks like I am going to have to get another one. I guess I really should try to just somehow clean it. Back to the cake though. I think you should try this if you like a spice cake. Yeah.........That is what it reminded me of! A spice cake! All I know is that it was mmm mmm good!


Chai Cake

Cake
2 tea bags flavored with orange rind and sweet spices
2/3 cup boiling water
1 cup Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup butter or margarine
2 eggs
1 teaspoon vanilla
Additional ground cinnamon, if desired

Chai Glaze
2 tablespoons butter or margarine
1 1/2 cups powdered sugar
Reserved 2 tablespoons prepared tea
1 teaspoon vanilla
1/4 teaspoon ground cinnamon


1. Heat oven to 350ºF. Line bottom and side of round pan, 8x1 1/2 inches, with cooking parchment paper. Grease paper with shortening; lightly flour. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. Add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cake; reserve 2 tablespoons tea for glaze.

2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Pour into pan.

3. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4. Meanwhile, in 1-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in all remaining ingredients until smooth. Spread Chai Glaze over top of cooled cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.

Source: Betty Crocker