Ingredients
- 2 1/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 eggs, at room temperature
- 1 cup chai concentrate, such as Oregon Chai
- 1 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 pinch black pepper
- 1 1/2-2 1/2 tablespoons chai concentrate, as needed
- 1/2 cup crystallized ginger
For the cake
for the glaze
optional
Directions
- Set a rack in the lower third of the oven and preheat to 350°.
- Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
- Sift the flour, baking powder and salt together. Set aside.
- Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
- Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
- Pour the batter into the prepared pan, smooth the top and bake for about 40 – 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 – 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
- To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.
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