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Prep 25min
Total2hr10min
Servings8
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Ingredients
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
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Steps
1
Heat oven to 350°F. 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.
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Chai is the Hindi word for tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper.
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