spiced chai bundt cake

  • 1 tablespoon loose-leaf chai tea
  • 2 tablespoons boiling water
  • 2½ cups (375g) self-raising (self-rising) flour
  • 1½ cups (330g) caster (superfine) sugar
  • 2 teaspoons mixed spice
  • 4 eggs
  • 1½ cups (375ml) milk
  • 250g unsalted butter, melted
  • 2 teaspoons vanilla extract
  1. Preheat oven to 180°C (350°F). 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. 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. 
  3. Place on a cake stand or plate and slice to serve. Serves 8–10
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