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 rum raisin bundt cake

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:

This recipe starts with the rum raisins: add 1/2 cup raisins and 1/4 cup rum to a small saucepan, briefly bring the mix to a boil, then turn the heat off and let the raisins cool and soak.

how to make chai-spiced rum raisin bundt cake step by step
how to make chai-spiced rum raisin bundt cake step by step

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.

how to make chai-spiced rum raisin bundt cake step by step

Next you move on to your dry ingredients: whisk together 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).

how to make chai-spiced rum raisin bundt cake step by step

Set the dry ingredients aside and in a large mixing bowl, beat together 8 tablespoons softened, unsalted butter and 3/4 cup granulated sugar.

how to make chai-spiced rum raisin bundt cake step by step

Beat in 3 eggs and then the dry ingredients.

how to make chai-spiced rum raisin bundt cake step by step
how to make chai-spiced rum raisin bundt cake step by step

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

how to make chai-spiced rum raisin bundt cake step by step

Transfer the batter into the pan and bake until an inserted toothpick comes out clean (about 35 minutes).

how to make chai-spiced rum raisin bundt cake step by step

Let the cake cool on a wire rack, then use a small rubber spatula to loosen it around the edges of the bundt pan and unmold. Drizzle the cake with the rum/powdered sugar glaze.

how to make chai-spiced rum raisin bundt cake step by step

What to do if the cake sticks to the bundt pan?

If you’re having trouble getting the cake out of the pan, stick it in the freezer for about 15 minutes, that will make it easier to release. (I learned this nifty trick from Handle the Heat).

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 rum raisin bundt cake
Print Recipe
5 from 5 votes

Chai-Spiced Rum Raisin Bundt Cake

This recipe is for a 6-cup bundt cake pan.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: chai-spiced bundt cake, rum raisin bundt cake
Servings: 8
Calories: 347kcal

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 saucepan, bring the mix to a boil, then turn the heat off and set aside to 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.
  • Drain the raisins and mix them into the batter.
  • Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (35-40 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.

Notes:

*If you’re having trouble getting the cake out of the pan, stick it in the freezer for about 15 minutes, that will make it easier to release. (I learned this nifty trick from Handle the Heat.

Nutrition

Calories: 347kcal | Carbohydrates: 48.9g | Protein: 4.5g | Fat: 14.3g | Saturated Fat: 7.9g | Cholesterol: 92mg | Sodium: 101mg | Potassium: 163mg | Fiber: 1.1g | Sugar: 34.1g | Calcium: 46mg | Iron: 1mg

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chai-spiced rum raisin bundt cake

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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