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Donna Hay's spiced chai Bundt cake
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1 tbsp loose-leaf chai tea
2 tbsp boiling water
375g self-raising flour
330g superfine caster sugar
2 tsp mixed spice
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.
This recipe was first published in November 2018.