Five Spice Tea Cake Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Butter a 6-cup loaf pan and line it with waxed or parchment paper.
• Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger.
• In a medium bowl, mix together the tea and applesauce.
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy.
• With the mixer running at medium speed, drizzle in the oil and mix.
• Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix.
• Repeat twice more, using up all of the ingredients.
• Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes.
• Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Pipe or spread frosting on cupcakes. Top with coconut.

Steps:

• Preheat oven to 400 degrees F.
• Mix butter and sugar until light.
• Add eggs, cinnamon, nutmeg and cardamon.
• Mix soda with buttermilk and add to mixture.
• Add flour small amount at a time.
• May be rolled into balls or dropped by teaspoon onto a cookie sheet.
• Bake in oven aproximately 10 minutes or until just brown.
• ENJOY!

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
• Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
• Mix applesauce and tea together in a separate bowl.
• Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
• Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.