Old Town Spiced Chai Pound Cake
by Melissa Cook
Adapted from Mama's Pound Cake by Paula Deen
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
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.
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!!