This chai spice bundt cake is moist, buttery and full of warm, aromatic fall spices. The batter is made with a mix of almond and all-purpose flour and flavored with chai spices and rum raisins. To finish, the baked bundt cake is drizzled with a sweet rum glaze.
Chai spice mix:
I use cinnamon, cardamom, ginger, clove and black pepper for my chai spice blend. Together these spices create a bold and delicious flavor that works great with the hint of almond and the rum raisins in this cake.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Heat the oven to 350 degrees F. Grease a 6-cup bundt pan well, then sift flour into it and shake out the excess.
Step 2. Add raisins and rum to a small saucepan.
Step 3. Briefly bring the rum to a boil, then turn the heat off and let the raisins cool and soak.
Step 4. Whisk all dry ingredients together in a bowl. Set aside.
Step 5. In a large mixing bowl, whip together butter and sugar.
Step 6. Whip in the eggs, then set the batter aside for a moment.
Step 7. In a small bowl, whisk together sour cream and milk.
Step 8. With the mixer running, gradually whip the dry ingredients and the milk/sour cream mix into the cake batter. (Alternate between the two and start with the dry ingredients.)
Step 9. Drain the soaked rum raisins and stir them into the batter.
Step 10. Transfer the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes). Let the cake cool on a wire rack, then unmold. Whisk together the glaze and drizzle on the cake.
Can I freeze this cake?
Yes, this cake freezes very well. Transfer the unglazed cake into a freezer bag (either whole or cut into quarters) and put in the freezer. Let thaw at room temperature, then glaze.
Full Recipe
Chai Spice Bundt Cake with Rum Raisins
Ingredients:
Equipment:
Method:
- Heat oven to 350 degrees F.
- Generously grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
- Add raisins and rum into a small saucepan. Bring the mix to a boil, then turn the heat off and set aside to cool.½ cup raisins, ¼ cup rum*
- Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl. Set aside.¼ cup almond flour**, 1 ¼ cup all-purpose flour,, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon ground clove, ½ teaspoon ground black pepper
- Whip butter and sugar together until they are light and fluffy.8 tablespoons unsalted butter, softened, 1 cup granulated sugar
- Whip in the eggs. Set aside.2 large eggs
- Whisk the sour cream and the milk together in a bowl.¼ cup full-fat sour cream, ¼ cup whole milk
- Whip the dry ingredients and the milk/sour cream mix into the cake batter in two to three batches. (Alternate between the two and start with the dry ingredients.) Continue to whip the batter until it is smooth.
- Drain the raisins and mix them into the batter by hand.
- Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (about 45 minutes).
- Let the cake cool, then release it from the pan.
- Whisk the powdered sugar with the rum, then pour on the cake. (Start with 1 tablespoon rum, then add more until you have a slow-flowing glaze.)10 tablespoons powdered sugar, 1 to 3 tablespoons rum*
Recipe notes:
Nutrition (estimate only):
More delicious fall baking ideas:
- For some great maple flavors, check out this maple pecan bread pudding that's drizzled with a maple cream sauce.
- This salted caramel toffee recipe makes a buttery and nicely crumbly toffee.
- For another great spiced treat try these cardamom meringue cookies.
Jeff says
Your recipe was the best...first from scratch cake I ever made, turned out perfectly..!!!!! Easy to follow along.Thanks so much
Nicole B. says
I'm so happy to hear that, Jeff! Thank you so much for coming back and leaving such a nice comment, I really appreciate that!
Monica says
I made it in a 10-cup Bundt pan and it turned out fine. Although I had to bake it for 70 mins for the internal temp to be over 200 degrees F. Maybe could’ve gone 5-10 more for crisper crust. The flavor and texture was perfect. It’s a tinge on the set side like cakes at the pastry store with the glaze—a fine cake to go with less for less sweetness. I only used half the glaze with 4 Tb of Bacardi Gold and 20 Tb powdered sugar. I’m very very impressed with this recipe and will be making again. Thank you.
Nicole B. says
I'm so happy to hear that you liked the recipe, Monica! Thank you so much for coming back and leaving such great feedback, it's much appreciated. Hope you're having a great weekend! :)
Maya says
Thank you so much, I love your recipes!
Nicole B. says
I'm so glad to hear that, thank you so much, Maya! :)