Chai-Spiced Bundt Cake with Rum Raisins

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chai-spiced bundt cake with rum raisins

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 the cake 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!


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In the mood for more Bundt cake recipes? Check out this Chocolate Bourbon Bundt Cake:

chocolate bourbon bundt cake

chai-spiced bundt cake with rum raisins
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Chai-Spiced Bundt Cake with Rum Raisins

This recipe is for a 6-cup bundt cake pan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chai, rum
Servings: 4
Calories: 770kcal


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:

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

For the glaze:

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


Calories: 770kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!


    • Nicole B. says:

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

    • 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. :)

  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!

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