Ginger-chai Glazed Bundt Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 set a rack in the lower third of the oven and preheat to 350°.
• 2 prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
• 3 sift the flour, baking powder and salt together. set aside.
• 4 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.
• 5 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.
• 6 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).
• 7 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.