The flavor of the spices permeate this cake even better if you allow it to sit a day before serving. CHAI SPICED POUND CAKE Makes one loaf The collection of spices that are found in Chai tea add a special flavor to this pound cake. Serve with a dollop of whipped cream or Skyr (a Norwegian crème fraiche). ½ pound unsalted butter, softened 1 cup sugar 1 tsp. vanilla extract 1 tsp. ground cardamom 1 tsp. ground allspice ½ tsp. ground cloves 2 tsp. cinnamon 2 tsp. ground ginger 5 large eggs, at room temperature, lightly beaten Preheat the oven to 325 degrees. Butter a 5 " x9 " loaf pan. Cream the butter and sugar together in a stand mixer with a paddle attachment until lightened and fluffy. Scrape down sides and add the vanilla extract and the spices. Add the beaten eggs to the butter and sugar mixture gradually, stopping to scrape down sides of bowl occasionally. Mix the flour and 16 VIKING MARCH 2016 sonsofnorway.com ½ pound all-purpose flour, about 1 cup 1 ½ tsp. kosher salt ¼ cup cocoa powder salt together in a separate bowl and gradually add to the butter mixture, scraping sides as you go. Remove half of the batter to a separate bowl and stir in the cocoa powder until smooth. Add alternate scoops of each batter to the prepared pan, as though making a checkerboard pattern in the pan. This will help you get more equal distribution with the swirling in your cake. When all the batter is in the pan, swirl the batter with the handle of a wooden spoon and place in the oven. Bake for about 65 to 70 minutes, until a toothpick inserted in the center comes out clean. Allow the loaf to cool on a cooling rack for about 30 minutes before you remove it from the pan. Allow it to cool completely before slicing.http://www.sonsofnorway.com