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    Donna Hay's spiced chai Bundt cake

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    Donna Hay's spiced chai Bundt cake

    Serves: 8-10


    1 tbsp loose-leaf chai tea
    2 tbsp boiling water
    375g self-raising flour
    330g superfine caster sugar
    2 tsp mixed spice
    4 eggs
    375ml milk
    250g unsalted butter, melted
    2 tsp vanilla extract


    1. Preheat the oven to 180°C. Grease a 3-litre-capacity Bundt tin. Place the chai and water in a small bowl, mix to combine and allow to stand for 5 minutes.

    2. Place the flour, sugar, mixed spice, eggs, milk, butter, vanilla and the tea mixture in a large bowl and whisk until smooth.

    3. Pour into the tin and bake for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool in the tin for 10 minutes. Remove the tin gently and allow to cool completely. Place on a cake stand or plate and slice to serve.


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