Ingredients: |
Ingredients: For the cake:
3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
For the glaze:
1 cup powdered sugar, sifted
3 to 5 tablespoons heavy cream
1 teaspoon vanilla bean paste or vanilla extract
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Directions: |
Directions:For the cake:
Preheat oven to 350°F. Spray a Bundt pan with nonstick spray.
Whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt, and pepper. Set aside.
Using electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Mix in flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Transfer batter to prepared pan and spread evenly.
Bake 55 to 60 minutes, or until toothpick inserted into center comes out clean. Cool cake in pan for 20 minutes, then invert the pan onto a cooling rack or serving plate to cool completely.
For the glaze:
Add powdered sugar, 3 tablespoons of cream, and vanilla in small bowl. Stir to combine. If necessary, add more cream, about a teaspoon at a time, until glaze is the desired consistency.
Dollop glaze on top of cooled cake, allowing glaze to spread down sides of cake. |
This recipe for Chai Spiced Bundt Cake is from