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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.
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.
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!)
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.
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:
- Caramel Almond Cake
- Chocolate Bourbon Cake
- Goat Cheese Cheesecake with Rosemary Caramel
- Lemon Cardamom Bundt Cakes
- Lemon Cardamom Cake
- Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes
Chai-Spiced Rum Raisin Bundt Cake
Ingredients:
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
Instructions:
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.
Nutrition
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Thank you so much, I love your recipes!
I’m so glad to hear that, thank you so much, Maya! :)
great photography! would love to try your glaze recipe!
Thank you, Al! The glaze is quite delicious. :)
Nicole, I admire your photos so much. This one is stunning as always. Congratulation on the win DMBLGiT. – Sreelatha
Thank you so much, Sreelatha! I am a big fan of your work as well! :)
Omygosh! I made this for my in-laws visit and it was a huge sucess! Thank you Nicole!
That is so great to hear, thank you SOO much for the feedback, Debbi! :)
This is a gorgeous cake Nicole! I love the way you have shot it and only wish I could have a slice right now <3 x
Isn’t it unfortunate that we all live so far apart? Would love to bring you a slice. :)
I think Chai spice should be the new black (I mean pumpkin pie spice). GREG
Hahaha, I like it! Even I have gotten just a smidgen tired of pump spice lately. :)
This not only looks scrumptious, I can only imagine how good it tastes! Rum soaked raisins and cake would be the perfect way to start any day!
Absolutely! :)
I actually think this cake is quite beautiful! Plus it sounds and looks seriously delicious! LOOOOVE all the spices and the rum raisins! I could eat this for breakfast! Pinned! Cheers and thanks for sharing the YUM
Thank you, Cheyanne! I actually had a piece for breakfast the next day. (Well, second breakfast actually but breakfast nonetheless). :)
Oh my goodness, this looks amazing! I love rum raisin anything, perfect for this time of year :-)
Thank you so much, Stephanie. I agree, rum raisins are good with anything (or just by themselves) – yum!
I am loving that pour shot! I am sure I would have been licking my fingers during the whole process of making and photography for this shoot. Have a super week Nicole!
Yup, my fingers were all sticky and I had to clean the camera afterward! :) A fantastic week to you as well, Bobbi!
Oh, I’m so into “just because” cakes Nicole! And this one is just gorgeous! Sounds yummy!
Thank you, Mary Ann! “Just because cakes” should be a new category of recipes, love it! :)
What a beautiful bundt cake! Great job :)
Thank you so much, Eric! :)
This cake looks amazing. I may need to make it this week. I am so addicted to Chai anything.
Thank you, Melinda! I hope you like it as much as I did. :)
I look forward to your posts! I love your recipes, photography and props. Do you ever sell props?
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. :)
omg, Nicole another stunning photo. I am going to try the glaze with my apple cake..
Thank you, Shobelyn! I think that glaze would go very well on an apple cake indeed, yum! :)
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!
Thank you so much, Traci! That is so nice of you to say! :)