Chai Cake

After the success of the Lemonade Cake, I decided to use it as inspiration to make a cake using my favorite Chai concentrate.  The results are what I think is the most perfect spice cake I have ever had.  The spices aren't too strong or overwhelming.  They are just...  soothing to the tongue!


Ingredients

• 1 cup butter (soft)
• 4 eggs (room temp)
• 3 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 2 cups sugar
• 1 cup milk
• 1 cup Chai concentrate (I used Tazo)
• 1 tsp vanilla

Directions

• Grease bundt pan (or two 9 x 2 inch pans if you prefer)
• Combine flour, baking powder, cinnamon, ginger, and salt.  Set aside
• Preheat oven to 350.
• In a large mixing bowl, cream butter and sugar til fluffy (approx 2 min).  Add eggs one at a time.
• In large measuring cup, combine milk, chai, and vanilla.
• Alternately add flour and liquid mixture to butter mixture on low til just combined. Make sure to add flour last.
• Pour into pan and bake for an hour, or until toothpick comes out clean.
• Let cakes sit for 5 min, turn out of pan, and then wrap in plastic wrap and place in fridge to cool.