Spiced Chai Bundt Cake
- Preparing Time: -
- Total Time: -
- Served Person: 8–10 servings
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 tablespoons boiling water
- 4 eggs
- 1 cup (2 sticks) unsalted butter, melted
- 1 tablespoon chai tea leaves
- 2 1/2 cups self-rising flour
- 1 1/2 cups superfine sugar
- Carbohydrate 54 g(18%)
- Cholesterol 116 mg(39%)
- Fat 22 g(33%)
- Fiber 1 g(4%)
- Protein 7 g(13%)
- Saturated Fat 13 g(65%)
- Sodium 416 mg(17%)
- Calories 435
Preparation 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. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Preparation 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. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
