Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9x5 inch loaf, which serves 8-10 people.
Nutritional information:
Calories: 406
Fat: 20g
Saturated Fat: 12g
Cholesterol: 123mg
Sodium: 231mg
Potassium: 119mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have whole milk, you can use 2% or skim milk instead.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- If you don't have ground cardamom, you can use ground nutmeg or allspice instead.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Replace the milk with coconut milk for a tropical twist.
- Add 1/2 cup shredded coconut to the batter for a coconut chai pound cake.
- Top the cake with a chai glaze made with powdered sugar, milk, and chai spices.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before mixing to ensure a smooth batter.
- Sift the dry ingredients to avoid lumps in the batter.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing to avoid crumbling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Slice the cake and serve it on a platter with a dusting of powdered sugar and a sprinkle of chai spices.
Garnishes:
Garnish the cake with whipped cream, fresh berries, or a drizzle of caramel sauce.
Pairings:
Serve the cake with a cup of hot chai tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remainder of the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food history:
Pound cake originated in Europe in the 1700s and was traditionally made with a pound each of butter, sugar, flour, and eggs. This recipe adds a chai twist to the classic dessert.
Flavor profiles:
This chai-spiced pound cake is warm and comforting, with notes of cinnamon, ginger, cardamom, cloves, and black pepper.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A