On Saturday afternoon, I baked a new recipe, "Chai-Spiced Pound Cake," which appeared in one of KAF's fall catalogs. I made two changes to the recipe: I reduced the salt to 3/4 tsp., and I substituted in 1/2 cup whole wheat pastry flour. I baked it in my Bundt Quartet pan, which is a 9 cup pan that makes 4 small cakes. However, these cakes came out particularly small. I reviewed the comments online, and apparently--in spite of the picture in the catalog--it does make a small cake, even when a 9-10 cup Bundt pan is used. KAF recommends making 1 1/2 x the recipe for a taller Bundt. It would have been nice to have had that information included in the recipe. I think that this recipe would likely work well in a 6-cup Bundt pan. It has a wonderful flavor.
Saturday evening, I made Cherry Granola. I have the recipe posted on this site.
