Chai Cake

Chai Cake
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  1. Cake
  2. 2 tea bags flavored with orange rind and sweet spices
  3. 2/3 cup boiling water
  4. 1 cup Gold Medal™ all-purpose flour
  5. 1 1/2 teaspoons baking powder
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon ground ginger
  9. 1/4 teaspoon ground cardamom
  10. 1/4 teaspoon ground cloves
  11. 3/4 cup granulated sugar
  12. 1/2 cup butter or margarine
  13. 2 eggs
  14. 1 teaspoon vanilla
  15. Additional ground cinnamon, if desired
  16. Chai Glaze
  17. 2 tablespoons butter or margarine
  18. 1 1/2 cups powdered sugar
  19. Reserved 2 tablespoons prepared tea
  20. 1 teaspoon vanilla
  21. 1/4 teaspoon ground cinnamon
  1. 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. 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. 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. 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.