donna hay magazine, photography by Chris Court
I do love a good Bundt cake—they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai and pumpkin pie spice.
Recipe information
Yield
8 to 10 servings
Ingredients
1
tablespoon loose chai
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.