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Old Town Spiced Chai Pound Cake

My kids have always preferred homemade birthday cakes, especially John. A few years ago, we were at our camp for his birthday. He asked for a pound cake or a coffee cake. He then explained that a coffee cake wasn't coffee flavored, but spicy and would be nice with a cup of coffee. I scrounged around and found a pound cake recipe online and it became our new favorite. I jotted down that recipe and headed to the nearest grocery store. When I decided to make a pound cake that was a little spicy and would be nice with a cup of coffee, I pulled out the old recipe card. After some online investigating, I found Paula Deen's Mama's Pound Cake. That was it!!! I do use unfiltered coconut oil instead of shortening and with a little help from The Spice House, a new favorite was whipped up.

Yield: 1 cake

Featured Ingredients

This finely powdered blend of cane sugar and sweet spices dissolves smoothly into tea or coffee for a sweet, fragrant chai beverage. We... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.4 oz)
Chicago Old Town Premium spiced cinnamon sugar blend is a wonderful take on our sweet hand-made vanilla-flavored sugar, given a spicy... Size Options
$8.49 Glass jar, 1/2 cup (wt. 3.0 oz)

Old Town Spiced Chai Pound Cake Recipe

Preparation Instructions

2 sticks of room temperature butter
1/2 cup of unrefined coconut oil, plus extra to prepare bundt pan
2 1/2 cups of sugar
1/4 cup of The Spice House Chai
1/4 cup of The Spice House Chicago Old Town Premium Spiced Sugar
5 eggs
3 cups of all-purpose flour, plus extra to prepare bundt pan
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 teaspoon of vanilla extract

Preheat your oven to 350°F and prepare your bundt pan with oil and flour.

Cream the butter and coconut oil. Mix the sugar, chai and spiced sugar together and slowly add it to the butter and coconut oil. Add the eggs, one at a time. Stir flour, salt and baking powder together in a medium bowl. Add flour mixture to the mixture alternating with milk, making sure to start and end with the dry ingredients. Add vanilla extract.

Pour into prepared pan and bake 1 to 1 1/2 hours, until a tester comes out clean.

I used two 4-cup bundt pans instead of one 8-cup. The cooking time was just under 1 hour.

As an afterthought, I whipped one pint of heavy cream with 1 teaspoon of the chai and 1 teaspoon of the Chicago Old Town Spiced Sugar. Not only is it good on the cake, it's good in a cup of coffee too!!

Recipe by: Melissa from 37 Cooks

Yield: 1 cake
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