Chai Poundcake

I put some of the chai concentrate to use in this poundcake (I also made ice cream). I've already made a second batch of concentrate as Danny has been having some mixed into a glass of milk for elevenses. I've been joining him, though I pour mine over a glass of ice and add a bit of milk, rather than adding the concentrate to a glass of milk.

This is a "keeping" cake. Make it, wrap it tightly, and let it mellow several days in the fridge before serving. Be sure to serve the slices at room temperature. I served it with pickled/spiced peaches and a bit of whipped cream.

You Will Need:

1 cup butter
1/4 cup shortening (this helps it keep and stay soft-don't skip it)
2 cups granulated sugar
1/2 cup cinnamon sugar (or a teaspoon ground cinnamon mixed in granulated)
5 large eggs
3 cups plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chai concentrate
1/2 cup heavy cream

Grease and flour a large tube pan, and set aside. Do Not preheat the oven (trust me on this one). Cream the butter and shortening until light. Slowly add the sugar until incorporated. Beat in eggs one at a time. Sift together the dry ingredients. Mix together the chai concentrate, vanilla extract, and cream. Add, alternating with the creamed ingredients. Pour evenly into pan. Place pan on a baking sheet, and place in cold oven. Set to 325 degrees F. and bake about 1 1/2 hours or until cake tests done. Cool in pan on a rack twenty minutes. Carefully unmould, and cool completely on rack before wrapping tightly to store. They call it a "pound* cake, but mine weighed in at four-this is a substantial cake.

*Yes, I do know that has to do with the original weights of the ingredients.

Because you were a good reader, and read to the bottom of the post, I'm going to reward you with a beautiful early 20th Century photograph of the painter Gustav Klimt who looks like he was the sort of man that would have enjoyed a good poundcake-and a comfortable smock.