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Epicurious

Spiced Chai Bundt Cake

By Donna Hay

2.7

(14)

Top view of spiced chai bundt cake on a wooden surface.
donna hay magazine, photography by Chris Court

I do love a good Bundt cake—they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai and pumpkin pie spice.

Recipe information

  • Yield

    8 to 10 servings

Ingredients

1 tablespoon loose chai
2 tablespoons boiling water
2 1/2 cups self-rising flour
1 1/2 cups superfine sugar
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract

Preparation

  1. Step 1

    Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.

    Step 2

    Pour into a well-greased Bundt pan and cook for 30–35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

Image may contain: Food, Bread, Pancake, Confectionery, and Sweets
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
TagsCakeDessertSnackNut FreeEasyBakingDonna Hay Magazine

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