Chai Spiced Pumpkin Pound Cake Recipes
CHAI-SPICED PUMPKIN POUND CAKE
The warming flavors of chai fill this tender pumpkin pound cake making it one of the most delicious cakes you could bake this fall!
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
- In a large mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
- In a small mixing bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander. Reserve 1 teaspoon of the chai spice mix for the glaze and whisk the rest into the flour mixture.
- Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
- Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
- Once the cake is cooled, make the glaze: in a medium microwave-safe mixing bowl, melt the butter. Whisk in the vanilla and milk. Gently whisk the powdered sugar and chai spice mix into the melted butter mixture until just combined and then quickly whisk for about 30 seconds until glaze is smooth and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar.
- Immediately drizzle glaze over the top of the cake.
Nutrition Facts : ServingSize 1 Serving
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
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- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
- In a small mixing bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander. Reserve 1 teaspoon of the chai spice mix for the glaze and whisk the rest into the flour mixture.
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- Preheat the oven to 350°F., In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer., Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions., Stir in the baking powder, baking soda, salt, and chai spice blend (or spices)., Measure the flour by gently spooning it into a cup, then sweeping off any excess.
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