Chai-Spiced Rum Raisin Bundt Cake

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This chai-spiced rum raisin bundt cake has it all: warm and delicious chai spices, a rum raisin filling and a sugary rum glaze.

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!

How to make chai–spiced rum raisin bundt cake:

You’ll start this recipe with the rum raisins. You add 1/2 cup raisins and 1/4 cup rum into a small bowl and briefly heat them in the microwave (or in a small pan on the stovetop) and then let them cool and soak.

While that’s going you prepare your bundt pan by greasing and flouring it. You can make this recipe in any shape of bundt pan, like the spiral shaped pan I used in the top photo or a classic pan like I used in the step-by-step photos below.

chai-spiced rum raisin bundt cake step by step

Next you move on to your dry ingredients: 1/2 cup almond meal, 1 cup all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and the spices (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). You whisk all these together in a bowl and set them aside.

Then you cream 8 tablespoons softened, unsalted butter and 3/4 cup granulated sugar, beat in 3 eggs and the dry ingredients. Be sure to taste the batter at this point because it tastes delicious. (I might even go so far as to say that the batter is as delicious as the finished baked cake!)

chai-spiced rum raisin bundt cake step by step

The last step is to stir in the soaked rum raisins and then you’re ready to transfer the batter into the pan and put it in the oven. Start checking the cake with a toothpick after 35 minutes and take it out when the toothpick comes out clean.

chai-spiced rum raisin bundt cake step by step

Let it cool, unmold it, drizzle it with the glaze and you’re good to go.

Can you freeze this bundt cake?

Yes, you can easily freeze this bundt cake, just transfer it into a ziploc bag (either whole or cut into quarters) before glazing and put it in the freezer.

More delicious cake recipes:

chai-spiced bundt cake with rum raisins
Print Recipe
5 from 5 votes

Chai-Spiced Rum Raisin Bundt Cake

This recipe is for a 6-cup bundt cake pan but you can double it for a 12-cup bundt pan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chai-spiced bundt cake, rum raisin bundt cake
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.
  • Generously 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 light and fluffy.
  • Beat in the eggs.
  • Beat in the dry ingredients and continue to beat until you have a creamy, smooth batter.
  • Mix in the raisins along with the remaining 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!

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chai-spiced bundt cake with rum raisins


    • 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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