This Chai spiced pound cake recipe is from King Arthur flour catalog. The cake is perfectly tender and mimics the flavor of a cup of chai. I can never understood what ‘Chai-Tea‘ means. It is on almost all of the bakery, coffee-shop and juice bar menus. I want to tell them that Chai and tea are synonymous and it makes no sense saying tea-tea. Well I guess it’s gourmet or fancy way of saying tea.
Anyway coming back to the ‘Chai’ spiced cake. Just like the Chai-tea, I wasn’t really sure what the buzz was around chai spice. I used this recipe to make a batch of chai spice and I have to say it sure has the flavors of our tea, not the actual tea part but the taste that the spices impart to tea (if that makes any sense).
I halved the original recipe and made the cake in a 6-cup bundt pan. I reduced the amount of butter and used egg replacer instead of the egg. Cake turned out spicy, moist and delicious. It is a yummy addition to any tea time treat.
Recipe from King Arthur flour catalog: