I decided to pull out grandma's cookbooks after a long break from baking. On a chill October Sunday with snow falling for the first time this season I thought a cake made with tea and spices and marked as quick and good sounded right up my alley.
It seemed perfect to update this cake by using chai tea to compliment the nutmeg, cinnamon, and cloves. I used three tea bags in the cup of boiling water and let it steep for over five minutes.
The cake turned out moist and fragrant and my boyfriend went in for an extra slice. This is a wonderful fall cake. As a bonus - it's also vegan if you use vegetable shortening and, as there is no egg in the cake, you can taste the yummy, yummy batter!
Chai Tea Spice Cake (Tea Loaf)
1 cup strong tea (use chai tea)
1/2 cup sultana raisins
1 1/4 cup sifted flour
1/2 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
1 tsp baking soda
1/2 tsp salt
1/4 cup shortening
Preheat oven to 350 degrees
Add hot brewed tea to raisins and let cool.
Sift flour, sugar, nutmeg, cinnamon, cloves, baking soda, and salt in mixing bowl.
Add shortening and cut in finely. This can be done with a pastry cutter, two forks or two knives. Chop the shortening into the flour until it is small and the mixture is sandy.
Add the tea and raisin mixture and stir only until dry ingredients are dampened.
Grease a small loaf pan, pour in mixture and bake for 45-50 minutes until a toothpick comes out clean.
Cool before slicing.
Enjoy!
