Prep 20 mins
Cook 45 mins
There are many brands of chai concentrate on the market, go ahead and choose your favorite. For the glaze, feel free to adjust the spice level to your taste, add in some fresh ground cardamom pods or pump up the black pepper level for the true heat of freshly made Indian chai. The crystallized ginger is a nice touch for ginger lovers.
For the cake
- 551.25 ml all-purpose flour
- 12.32 ml baking powder
- 4.92 ml salt
- 236.59 ml unsalted butter, at room temperature
- 354.88 ml sugar
- 4 eggs, at room temperature
- 236.59 ml chai concentrate, such as Oregon Chai
for the glaze
- 354.88 ml powdered sugar
- 2.46 ml cinnamon
- 2.46 ml ginger
- 0.25 ml black pepper
- 22.18-36.97 ml chai concentrate, as needed
- 118.29 ml crystallized ginger
- Set a rack in the lower third of the oven and preheat to 350°.
- Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
- Sift the flour, baking powder and salt together. Set aside.
- 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.
- 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.
- 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).
- 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.
I made this cake for my inlaws who love ginger and chai. It was a huge hit! It is very moist and delious. I would definately make this again only next time I think I'll chop up some of the candied ginger and actually add it to the batter. Thanks for a great recipe!
What a delicious cake!!!! I thought this would make a nice holiday cake and I am glad that I tried it!! I love fresh candied ginger and it just tasted wonderful with the chai spice of the cake. I used Oregon Chai liquid concentrate because I have had that before and I like the spice balance of it, it has a nice subtle vanilla chai spice taste. The glaze on this was to die for, so yummy and spicy and pretty too, I could see using that on other baked goods as well! Love the golden colors of this cake, will make again, thanks for posting!!!!