Let it cool completely before sculpting, cutting or icing.1.) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan, angelfood form, or two 9" cake pans.
- 3 cups unbleached all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk that has had green tea steeped in it for 20 minutes or so. (strain the leaves)
- 4 eggs
- 1 cup butter (real butter. room temp)
- 2 teaspoons vanilla (real stuff)
- 2 teaspoons to 2 tablespoons chai spice blend. (I make mine with cinnamon, clove, ginger, allspice, cardamom, nutmeg, and a little black pepper.) This part is a totally "by taste" thing. Once the batter is mixed, add your spices until you get the flavor profile you seek.)
2.) In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Add spices to taste, see above. Beat an additional minute to incorporate spices and a little air. Pour batter into prepared pan.
3.) Bake in preheated oven for 45-60 minutes, or until a wooden skewer inserted into center of cake comes out clean. Cool in pan on rack for at least 15 minutes to assure structural integrity.
You are not logged in, either login or create an account to post comments
posted by kldickson at 9:44 AM on June 8, 2009 [14 favorites]