Spiced Chai Bundt Cake

Name: Spiced Chai Bundt Cake
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

Donna Hay8 to 10 servingsSource

cake dessert snack nut free easy baking donna hay magazine

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

Method

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.

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.