The spices of the season include cinnamon, cloves, nutmeg and ginger. They are fragrant and exotic and anything made with them smells of Christmas. You may already have heirloom recipes for gingerbread, or Dutch Spice Cookies (otherwise known as “speculaas”), but the Chai-Spiced Pound Cake here may be new to you.
The recipe, which comes courtesy of our friends at King Arthur Flour (www.Kingarthurflour.com), calls for either three tablespoons of their chai spice, or a mixture of six separate spices that you can add on your own. At less than seven dollars for a generous three-ounce jar, the cost and convenience could make chai spice your newest pantry staple.
While the cakes and cookies pictured today have been fashioned in nice-to-own specialty bake pans and cookie molds, you can still achieve attractive results without them. For instance, in place of a detailed cookie mold, Dutch Spice Cookies may be attractively stamped with the decorative bottom of a drinking glass. And, as far as Bundts and gingerbread goes, an icing or glaze serves as delicious enhancement, especially when made with cream cheese or brewed flavored tea.
It’s Christmas, and I hope yours is sweet – filled with sugar and spice and everything nice.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
