Chai Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 cup butter 
• 2 tablespoons butter 
• 2  eggs 
• 1 cup flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 8 servings ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 2 tablespoons freshly tea prepared
• 2  orange zest sweet with orange rind and spices flavored
• 1 teaspoon vanilla 
• 0.7 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• wire rack
• hand mixer
• toothpicks
• measuring cup

Directions

1. Heat oven to 350F. Line bottom and side of round pan, 8x1 1/2 inches, with cooking parchment paper. Grease paper with shortening; lightly flour.
2. Place tea bags in boiling water in measuring cup; let stand 5 minutes.
3. Remove tea bags, squeezing liquid into measuring cup.
4. Add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cake; reserve 2 tablespoons tea for glaze.
5. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth.
6. Pour into pan.
7. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
8. Meanwhile, in 1-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in all remaining ingredients until smooth.
9. Spread Chai Glaze over top of cooled cake, allowing some to drizzle down side.
10. Sprinkle with additional cinnamon.