Oct 25, 2017 By Jennifer Garofalo jgarofalo@heraldstandard.Com 3 min read

I have a stand mixer in my kitchen — one of the fancy ones that you just turn on and it spins the bowl for you.

It’s been there for about 4 years. During that time, my mom has used it twice when she’s been at our house. I’ve used it exactly the same number of times.

If the number of years that mixer will last is determined by how often it is used, I ought to be able to pass it on to one of the kids — probably Josie since I don’t think either of the boys care about baking cupcakes … they just prefer to eat them.

Baking is such a precise science, particularly for those of us who are unskilled at it. Between the measuring and weighing of ingredients (which makes for additional dishes, and who likes that?), and the amount of sugar that goes into baked goods, I typically avoid it.

I didn’t always, though. When I was younger, I often baked in my parents’ kitchen. They encouraged it, with the deal that if I dirtied the dishes, I would clean them.

I took samples to neighbors, and my dad had an epic sweet tooth, so any sugary confections were welcome to him.

Not long ago, though, I saw a recipe for an iced chai-spiced cake on a website for vegan cooking. While I don’t follow a vegan diet (I can live without meat, but giving up dairy is a step too far for me!) I thought the cake sounded scrumptious. I had company coming, so I thought it would be a lovely end to the meal I was making.

So, I made myself a new headache: in addition to weighing and measuring, I went about converting the recipe to include butter and eggs. My house guests loved it. My neighbors loved it. Mike and Gabe loved it. Even I loved it, and I’m not much for sweets.

I saved pieces for Josie and Wes, who weren’t there when I made it. Josie asked if my mom brought it. No, I told her, I made it.

She asked if I was feeling OK.

Absent the pieces I saved for the two kids, the cake went in a day — an entire 9×13 pan. I hope that they all hold tight to the memory of it. If my track record holds, they shouldn’t expect another baked good out of me until 2018.

Chai-Spiced Cake

Cake

3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons ground cardamom

cup unsalted butter, browned and then cooled

2 cups sugar

1 cup milk

2 eggs

Icing

1 ¾ cup powdered sugar

½ cup softened unsalted butter

¾ teaspoon black tea leaves

¼ teaspoon ground cloves

½ teaspoon ground cardamom

¾ teaspoon allspice

1 tablespoon milk

When the butter has solidified (you want it soft, not hard), cream that and the sugar together until they are fluffy. Add the eggs, one at the time, and then the milk, beating until incorporated. Stir in the dry ingredients, and then put it into a greased 9×13 pan. Bake at 350 for 35 minutes, or until a toothpick inserted into the center comes out clean.

When the cake is completely cool, grind the black tea leaves (I used a mortar and pestle) into a powder. Combine the tea and spices with the powdered sugar. Beat the butter until it’s fluffy, and then slowly add the powdered sugar and spices. Drizzle in the milk, and mix until combined. If the icing is too thick, add a tiny bit more. Spread the icing on the cake and enjoy!