Spiced Chai Bundt Cake
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Water (boiling)2.5 cups
Flour (self-rising)1.5 cups
Sugar (superfine)2 tsps
Pumpkin Pie Spice4
Eggs1.5 cups
Milk2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350°F
2
Place the chai and water in a small bowl and mix to combine
3
Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth
4
Pour into a well-greased Bundt pan and cook for 30–35 minutes or until cooked when tested with a skewer
5
Invert onto a wire rack and allow to cool for 10 minutes in the pan
6
Gently lift off the pan and allow to cool completely before serving
7
Preheat oven to 350°F
8
Place the chai and water in a small bowl and mix to combine
9
Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth
10
Pour into a well-greased Bundt pan and cook for 30–35 minutes or until cooked when tested with a skewer
11
Invert onto a wire rack and allow to cool for 10 minutes in the pan
12
Gently lift off the pan and allow to cool completely before serving