Ginger-Chai Glazed Bundt Cake
photo by ChefLee
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
For the cake
- 551.96 ml all-purpose flour
- 12.32 ml baking powder
- 4.92 ml salt
- 236.59 ml unsalted butter, at room temperature
- 354.88 ml sugar
- 4 eggs, at room temperature
- 236.59 ml chai concentrate, such as Oregon Chai
-
for the glaze
- 354.88 ml powdered sugar
- 2.46 ml cinnamon
- 2.46 ml ginger
- 0.25 ml black pepper
- 22.18-36.97 ml chai concentrate, as needed
-
optional
- 118.29 ml crystallized ginger
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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Reviews
-
What a delicious cake!!!! I thought this would make a nice holiday cake and I am glad that I tried it!! I love fresh candied ginger and it just tasted wonderful with the chai spice of the cake. I used Oregon Chai liquid concentrate because I have had that before and I like the spice balance of it, it has a nice subtle vanilla chai spice taste. The glaze on this was to die for, so yummy and spicy and pretty too, I could see using that on other baked goods as well! Love the golden colors of this cake, will make again, thanks for posting!!!!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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