CHAI-SPICED TEA CAKES
Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.
- In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.
- Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 18 g, TransFat 1/2 g
CHAI SPICED TEA CAKES
These cookies are like chai spiced Mexican Wedding Cakes. I love the flavor and hope you will, too. A friend gave me this one and tells me it was from a Christmas issue of a magazine she gets.
Provided by Kathie Carr
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees. Using an electric mixer, beat butter, 1/3 cup powdered sugar, both extracts, spices and salt in a medium bowl. Beat in the flour. Stir in almonds. Using hands, roll dough into tablespoon sized balls. Place on a large baking sheet, spacing 1 inch apart. Bake in a preheated 350 degree oven for 20 to 25 minutes, until pale golden. Cool on the baking sheet for 5 minutes.
- 2. Place 1 cup powdered sugar in a large bowl. Working in batches, gently coat the hot cookies in sugar. Cool the cookies on a rack. Roll again in sugar and serve.
CHAI SPICED TEA CAKE
Make and share this Chai Spiced Tea Cake recipe from Food.com.
Provided by Nikkei
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Cream butter and sugar.
- Add eggs one at a time and mix well until a smooth consistency.
- Sift together flour and spices. Add one third of dry mixture to eggs and butter.
- Add vanilla essence to milk, and add half to cake batter.
- Alternate dry and liquid ingredients, beating well between each addition.
- Place batter in a greased log pan.
- Bake 40 - 50 minutes, until a knife or skewer can be inserted and removed clean. Remove from oven and allow to cool before glazing.
- For Glaze: SIft icing sugar and cinnamon. Add milk and vanilla and mix until smooth. Add more milk if necessary to make a runny paste. Spread icing mixture over cake. Allow to set and serve.
Nutrition Facts : Calories 323.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 88.7, Sodium 116.8, Carbohydrate 43.2, Fiber 1, Sugar 23.9, Protein 4.7
SPICED CHAI BUNDT CAKE
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Provided by Donna Hay
Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
- Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
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EASY SPICE CAKE {CHAI TEA CAKE} - CAKEWHIZ
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5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 867 per serving
- Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
SPICED VANILLA CHAI CAKE RECIPE - SUGAR & SPARROW
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5/5 (9)Estimated Reading Time 6 mins
- In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.
- Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
- Once the Vanilla Chai Cakes have cooled completely, fill and frost the layers with Vanilla Chai Buttercream. To create the design pictured, add crushed Speculoos Cookies to the sides of the cake by placing them into the palm of your hand and gently pressing them onto the buttercream finish. Then, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with Vanilla Chai Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, add some cinnamon sticks, and sprinkle more crushed Speculoos Cookies on top.
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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.
- Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue., Thoroughly grease a 9- or 10-cup Bundt pan.
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