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Makes 6 mini loaves 2 1/4 c. organic, unbleached all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. sea salt 2 tsp. cinnamon 1 tsp. allspice 1/2 tsp. ginger 1/2 tsp. cardamom 1 c. Henry's Unsalted Butter, softened 8 oz. organic cream cheese, softened 1 c. organic cane sugar 4 Henry's Large Eggs 2 tsp. vanilla extract 1/4 c. chai tea liquid concentrate 1 c. organic confectioners' sugar Heat oven to 350°F. Spray mini-loaf pans with cooking spray. Sift together flour, baking powder, salt and spices. Set aside. Cream together butter, cream cheese, sugar, eggs and vanilla. Add half the flour mixture, beat until well mixed. Add the rest of the flour. Mix well. Pour into mini loaf pans. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Mix chai tea concentrate with confectioners’ sugar to make a glaze. Allow cakes to cool slightly, remove from pans and place on a wire rack. Spoon or brush glaze over the cakes. |
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