Spiced Chai Bundt Cake
- 1 tablespoon chai tea leaves
- 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
- Preheat oven to 350u0b0F. 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.
chai tea, boiling water, flour, sugar, pumpkin pie spice, eggs, milk, unsalted butter, vanilla
Taken from www.epicurious.com/recipes/food/views/spiced-chai-bundt-cake-56390089 (may not work)