Chai Spiced Bundt Cake

Chai Spiced Bundt Cake
Prep 20 minutes
Cook 55
Serves 10

This was my first new recipe to try in 2018. And it turned out great if I do say so myself. It's definately one I'm excited to put online.

This cake made the whole house smell amazing. The chai spice blend I use is predominantly cinnamon with some ginger and cardamom and a few other spices and weirdly enough black pepper. When I was researching this recipe it looks like there are quite a dew different variations of this blend so just use what suits you. Don't be put off by the long ingredients list as most of it is the spices for the chai spice blend. You may be able to pick this up up already blended, just replace all the spices with 3 tablespoons of already blended chai spice. If not the ingredients are listed so you can still enjoy this cake.

As this cake was so delicious I didn't want any to go to waste so I have one big chunk on the bench for eating now, plus another 3 in the freezer I can give away. I'll be taking some of this cake up to the in laws next week as my mother in law loves gingerbread and this cake is so similar.

When creaming your butter and sugar at the beginning don't skimp on the mixing. Now I have my stand mixer it's easy to just set those going while I measure out the spices. Usually thats enough time for me to walk around the kitchen 5 times looking for spices that are all on the same wall, and time for the butter and sugar to lighten. Remember this is the base for your cake so don't skimp on the mixing if you want it nice and fluffy.

Ive noted this recipe as serving around 10 people. Thats really big slices though so adjust the recipe to suit your needs.

And lastly enjoy this recipe. It smells amazing and is just divine to eat. #datewithmykitchen with your photos of bundt cakes.

Servings

Change the number of servings you need and the system will recalculate the amount of ingredients you need.

Ingredients

Amount
Ingredient
227
gm
Butter
1
cup
Light brown sugar
1/4
cup
Honey
1/4
tsp
Baking soda
1
tsp
Baking powder
1
tbsp
Cinnamon
2
tsp
Ginger
2
tsp
Cardamom
1 1/2
tsp
All spice
1/2
tsp
Finely ground black pepper
2
cup
Flour
1
cup
Plain greek yoghurt
1/2
cup
Light brown sugar
1/4
cup
Heavy cream
30
gm
Butter
1/2
cup
Icing sugar
1
tsp
Caramel flavouring

Method

1.

Preheat oven to 200°C/ 180°C fan-forced. Grease bundt pan if neccesary, and set aside.

2.

In large bowl, or stand mixer, cream together butter, brown sugar, and honey. Cream for at least 2 minutes on low speed if using a mixer, until light in colour.

3.

Add eggs one at a time. Beat well after adding each egg.

4.

Add baking soda, baking powder, and all the spices (cinnamon, ginger, cardamom, allspice, and black pepper). Combine well.

5.

Mix half the flour into the cake batter. Combine well and then add the yoghurt. Mix until just combined before adding the rest of the flour. Mix until just combined.

6.

Scoop batter into prepared bundt pan and gently smooth the top. Place in oven and bake fore 50-55 minutes until golden and a skewer inserted into the cake comes out clean.

7.

Cool for 10 minutes in the pan before removing and leaving to cool for 30 minutes. You can then cover with the glaze.

8.

To make the glaze add brown sugar, heavy cream, and butter to small saucepan over low heat. Stir continuously until butter has melted.

9.

Turn heat to medium and bring to a boil. Change heat to low and continue to boil for 4 minutes.

10.

Remove from heat and sift in powdered sugar. Stir until smooth then drizzle or just pour over your cake. Top with nuts of choice if you like. Leave to set for 30 minutes before eating your delicious creation.