Chai-Spiced Bundt Cake with Rum Raisins

Chai Spiced Bundt Cake and Rum Raisins

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Did you know that you don’t need a special occasion to bake and eat a cake? For the longest time I didn’t. But it turns out that “just because” is a perfectly acceptable reason and it’s the one I had for making this almond Bundt cake. I flavored it with a warm and comforting chai spice blend: cinnamon, cardamom, clove, ginger and black pepper and threw in a few rum-soaked raisins as well. The glaze is a mix of powdered sugar and rum (again just because). It was easy to make, made the kitchen smell heavenly and tasted even better!


Chai-Spiced Bundt Cake with Rum Raisins Recipe

This recipe is for a 6-cup bundt cake pan.


For the cake:

  • 1/2 cup raisins
  • 1/4 cup rum
  • 1/2 cup almond meal
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground black pepper
  • 8 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs

For the glaze:

  • 10 tablespoons powdered sugar
  • 1 – 3 tablespoons rum



For the cake:

  1. Heat oven to 350 degrees F.
  2. Grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
  3. Put raisins and rum into a small bowl, heat in the microwave for 1 minute, then set aside and let cool.
  4. Whisk almond meal, flour, baking powder, salt and spices together in a bowl and set aside.
  5. Beat butter and sugar until creamy.
  6. Beat in the eggs.
  7. Beat in the dry ingredients.
  8. Mix in the raisins along with the rum they are in.
  9. Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (35-45 minutes).
  10. Let cool, then release the cake from the pan.

For the glaze:

  1. Whisk the powdered sugar with the rum, then pour onto the cake.


Food Photography and Styling: This was definitely not the prettiest cake I had ever seen and to distract from that fact I tried to lure the viewer’s attention away from the cake and to the pouring glaze instead. My little copper pot fit both in size and in style so that’s what I used to pour and I think it overall came out well. I paid attention to the rule of thirds and had the glaze streaming down the vertical line that dissects the frame into thirds. As usual, I lit this photo with my strobe.

Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. traci | vanilla and bean says:

    Every since I first started coming here, I’ve admired your ability to shoot consistent, beautifully styled and edited images. This recipe makes me want to get right into the kitchen and bake – mission accomplished! Rum soaked raisins and glaze with chai spices is a brilliant, flavor packed combination, Nicole! Love how you’ve incorporated almond flour! Well done!

    • Nicole B. says:

      Thank you so much, Debbi, I love hearing that! :) As for props, I keep them all, even the ones that I currently think are useless because I know I may change my mind about them in the future. :)

    • Nicole B. says:

      Thank you, Cheyanne! I actually had a piece for breakfast the next day. (Well, second breakfast actually but breakfast nonetheless). :)

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