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.

A glazed bundt cake with one slice cut out in a late afternoon fall setting with a cup of hot chocolate and whipped cream next to it.

This post was originally published on Oct. 14, 2015.

This delicious cake is flavored with a warm and comforting chai spice blend (I used cinnamon, cardamom, clove, ginger and black pepper) along with rum-soaked raisins. The glaze is a mix of powdered sugar and rum.

How to make chai–spiced rum raisin bundt cake:

Step 1. This recipe starts with the rum raisins: add 1/2 cup raisins and 1/4 cup rum to a small saucepan.

A small saucepan with raisins and rum.

Step 2. Briefly bring the mix to a boil, then turn the heat off and let the raisins cool and soak.

A small saucepan with raisins soaked in rum.

Step 3. While the raisins are soaking up the rum, heat the oven to 350 degrees F. and prepare a 6-cup bundt pan by greasing and flouring it.

A floured and greased bundt cake pan on a marble kitchen counter.

Step 4. Next you move on to your dry ingredients. Whisk together:

  • 1/4 cup almond meal
  • 1 and 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 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
A glass bowl with all the dry ingredients needed to make a chai-spiced bundt cake and a whisk lying next to it.

Step 5. Set the dry ingredients aside and in a large mixing bowl, whip together 8 tablespoons softened, unsalted butter and 1 cup granulated sugar.

Butter and sugar whipped together in a large mixing bowl.

Step 6. Whip in 2 eggs, then set the batter aside for a moment.

Butter, sugar and eggs whipped together in a large mixing bowl.

Step 7. In a small bowl, whisk together 1/4 cup sour cream and 1/4 cup whole milk.

With the mixer running, gradually whip the dry ingredients and the milk/sour cream mix into the cake batter, alternating between the two and starting with the dry ingredients.

Whipped batter for a rum raisin bundt cake in a large mixing bowl.

Step 8. Drain the soaked rum raisins and stir them into the batter.

Whipped cake batter with rum raisins in a large mixing bowl.

Step 9. Transfer the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes).

A bundt cake pan filled with raw cake batter.

Step 10. Let the cake cool on a wire rack, then unmold.

Step 11. Whisk together 10 tablespoons powdered sugar and 1 to 3 tablespoons rum, then drizzle on the cake.

Can this bundt cake be frozen?

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:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A glazed bundt cake with one slice cut out in a late afternoon fall setting with a cup of hot chocolate and whipped cream next to it.
Print Recipe
4.5 from 6 votes

Chai-Spiced Rum Raisin Bundt Cake

This chai-spiced rum raisin bundt cake has it all: warm and delicious chai spices, a rum raisin filling and a sugary rum glaze.
This recipe is for a 6-cup bundt cake pan.
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
Course: Dessert
Cuisine: American
Keyword: chai-spiced bundt cake, rum raisin bundt cake
Servings: 8
Calories (estimated): 387kcal

Ingredients:

For the cake:

  • 1/2 cup raisins
  • 1/4 cup rum
  • 1/4 cup almond lour
  • 1 and 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 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
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1/4 cup whole milk

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 saucepan, bring the mix to a boil, then turn the heat off and set aside to cool.
  • Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl and set aside.
  • Whip butter and sugar together until they are light and fluffy.
  • Whip in the eggs. Set aside.
  • Whisk the sour cream and the milk together in a bowl.
  • Whip the dry ingredients and the milk/sour cream mix into the cake batter in two to three batches, alternating between the two and starting 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 (~45 minutes).
  • Let the cake cool, then release it from the pan.

For the glaze:

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

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A glazed bundt cake with one slice cut out in a late afternoon fall setting with a cup of hot chocolate and whipped cream next to it.

33 comments

    • 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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