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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A spin off of a Betty Crocker recipe, I used my chai tea mix recipe ( another post #108073 ) jazzed up the spices and altered the glaze . Although I am not big on cinnamon in cakes and breads the combo of the chai spices are definetly needed! Read more ! Here isthe oringinal recipe below and you can alter the chai spice taste to your liking! Ingredients:
3/4 cup sugar |
11/2 cup butter or margarine, room temp |
1/2 cup prperared chai tea, cooled or use water |
1/3 cup milk |
2 tsp vanilla |
2 eggs |
2 cups flour |
2 tsp baking powder |
3/4 tsp ground cardamom, i used more |
1/2 tsp salt- i used less |
1/4 tsp cinnamon, i used more |
1/8 tsp cloves, i used more |
glaze |
1/4 cup powder sugar |
1/4 tsp vanilla |
3 to 5 tbs milk |
ground cinnamon to taste |
Directions:
1. Beat butter and sugar till fluffy
2. On med speed beat in the tea, milk, vanilla and eggs until well combined ( batter may appear curdled )
3. Combine dry ingrdients and and into batter until well combined
4. Grease and flour either an 8 or 9 inch loaf pan ( I used an 8 inch pan )
5. Bake in a 400F oven 50 to 60 minutes or tests done in center ( do not underbake )
6. Cool in pan 10 minutes and remove to rack to cool completely.
7. Cool 30 minutes and glaze
8. Cool completely then wrap tightly and store at room temp up to 4 days or refrigerate longer
9. Note: I thought 400F was too high a temp and I baked at 375.
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