My son Gavin has discovered he likes chai tea. I adore the stuff too. He suggested I make him a chai pound cake. Poor thing is away at college. I’ve been making these way too often, and he has yet to have a bite. I feel kind of guilty.
Nah.
Chai Pound Cake
2 sticks butter, room temperature
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla
6 eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups flour
1 cup Tazo’s chai latte concentrate
Cream together butter, shortening and sugar. Add vanilla extract. Add eggs, beating in one at a time. Sift together flour, salt and baking powder. Stir in 1-cup chai latte divided into thirds alternating with flour so you end with chai latte. Bake in a well-greased and floured large tube pan at 325 degrees for 1 hour and 20 minutes. Let cake stand in pan for 10 minutes before inverting.