I was originally going to create my own chai spice mix for this but then read somewhere (I can't find where now) that Asian five spice powder mixed with cardamon made an easy chai spice blend. That seemed like a pretty easy way to go so I started there & then added a little more cinnamon because I felt like the flavor needed it.
I did a basic sugar/milk glaze for the icing but a cream cheese frosting would be good too. Want to make it a little spookier for halloween drizzle the glaze on in a spider web pattern though I really like it all drippy like this.
Since I was making cake for just Matt & me, I baked it up in two little 4" springform pans to give us each a little cake. I think this would probably be enough batter for an 8" cake too. The recipe can easily be doubled too & then you can just use the whole egg instead of only the white. For the bake-off I made two sheetpans but increasing the recipe quite a bit using whole eggs & it was still nice & light.
Chai-Spiced Pumpkin Cake
3 T unsalted butter
1/2 t Asian five spice powder
1/4 t cardamon
1/8 t cinnamon
pinch of cayenne
1/4 c and 2 t white sugar
1/8 t vanilla extract
1/4 c and 2 pumpkin purée (check out He Cooks She Cooks for great post on making Pumpkin Purée from scratch)
1 egg white
1/4 c and 2 t all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/8 t salt
Preheat oven to 350 F. Butter two 4" individual springform cake pans.
Put the butter, five spice powder, cinnamon & cayenne in a small saucepan over medium heat. Cook slowly until the butter is brown & has a nice nutty smell. Be careful not to burn it. Put into a small mixing bowl & let cool.
Whisk the sugar, vanilla & pumpkin into the butter. Then mix in the egg white.
Stir the flour, baking powder, baking soda & salt together. Then slowly mix into the wet mixture until everything is combined.
Divide the batter between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack before icing.
Makes 2 small cakes
Powdered Sugar Glaze
I really don't have a recipe for this. Typically, I start out with about 1/4 c of powdered sugar & then slowly add milk to it until I get a nice drizzly consistency. You can flavor it with vanilla or other extracts if you want too.
Check out all the other great Halloween post during the #GreatHallowTweet Halloween Blog Hop by clicking on the blogs listed on the left.
Tomorrow I'll give you an easy way to use up any pumpkin purée you have left....
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