Vanilla Chai Pound Cake Recipe 435

Steps:

• Heat milk in a heatproof bowl or measuring cup to almost boiling in microwave (took about 90 seconds in mine) Add tea bags and let tea steep for 6 minutes. Strain and set aside to cool. Grease and flour bundt pan, set aside. Sift flour, baking powder and salt together. In mixing bowl, cream butter until fluffy. Add in sugar and cream. Add eggs, one at a time, making sure to completely incorporate. Fold in flour and tea infused milk. Just till combined. Pour batter into prepared pan. Bake in a 350 degree oven for 45-55 minutes until golden on top and a toothpick inserted comes out clean. Let cool in pan before inverting onto serving plate. For the glaze, steep tea bags in boiling water for 6 minutes, Strain, In large bowl whisk tea into powdered sugar until smooth and creamy, drizzle over cooled cake.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
• Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.