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

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Ingredients

Amount
Ingredient
227
gm
Butter
1
cup
Light brown sugar