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Home » Recipes » Cakes, Bakes & Frostings

Chai Spice Bundt Cake with Rum Raisins

Updated: Apr 24, 2024 · Published: Nov 3, 2019 by Nicole B. · 6 Comments

4.23 from 9 votes
Total Time: 1 hour hour
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This chai spice bundt cake is moist, buttery and full of warm, aromatic fall spices. The batter is made with a mix of almond and all-purpose flour and flavored with chai spices and rum raisins. To finish, the baked bundt cake is drizzled with a sweet rum glaze.

Chai spice bundt cake with fall decorations.

Chai spice mix:

I use cinnamon, cardamom, ginger, clove and black pepper for my chai spice blend. Together these spices create a bold and delicious flavor that works great with the hint of almond and the rum raisins in this cake.

Cinnamon, cardamom, black pepper, ginger and clove.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Rum raisin and cake batter preparation.

Step 1. Heat the oven to 350 degrees F. Grease a 6-cup bundt pan well, then sift flour into it and shake out the excess.

Step 2. Add raisins and rum to a small saucepan.

Step 3. Briefly bring the rum to a boil, then turn the heat off and let the raisins cool and soak.

Step 4. Whisk all dry ingredients together in a bowl. Set aside.

Chai spice cake batter preparation.

Step 5. In a large mixing bowl, whip together butter and sugar.

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

Step 7. In a small bowl, whisk together sour cream and milk.

Step 8. With the mixer running, gradually whip the dry ingredients and the milk/sour cream mix into the cake batter. (Alternate between the two and start with the dry ingredients.)

Chai spice bundt cake preparation.

Step 9. Drain the soaked rum raisins and stir them into the batter.

Step 10. Transfer the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes). Let the cake cool on a wire rack, then unmold. Whisk together the glaze and drizzle on the cake.

Can I freeze this cake?

Yes, this cake freezes very well. Transfer the unglazed cake into a freezer bag (either whole or cut into quarters) and put in the freezer. Let thaw at room temperature, then glaze.

Full Recipe

Chai spice bundt cake with fall decorations.
Author: Nicole B.

Chai Spice Bundt Cake with Rum Raisins

4.23 from 9 votes
This recipe is for a 6-cup bundt cake pan.
Print Version (does not include images) Pin Recipe
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Servings: 8
Course: Dessert
Cuisine: American
Calories: 399
Ingredients Equipment Method Nutrition Notes

Ingredients:
  

For the cake:
  • ½ cup raisins
  • ¼ cup rum*
  • ¼ cup almond flour**
  • 1 ¼ cup all-purpose flour,
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground clove
  • ½ teaspoon ground black pepper
  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup full-fat sour cream
  • ¼ cup whole milk
For the glaze:
  • 10 tablespoons powdered sugar
  • 1 to 3 tablespoons rum*

Equipment:

  • 6-cup bundt cake pan
  • sieve
  • measuring cups and spoons
  • small saucepan
  • mixing bowls
  • whisk
  • standing mixer or handheld mixer
  • rubber spatula
  • toothpick
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Method:
 

For the cake:
  1. Heat oven to 350 degrees F.
  2. Generously grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
  3. Add raisins and rum into a small saucepan. Bring the mix to a boil, then turn the heat off and set aside to cool.
    ½ cup raisins, ¼ cup rum*
  4. Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl. Set aside.
    ¼ cup almond flour**, 1 ¼ cup all-purpose flour,, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon ground clove, ½ teaspoon ground black pepper
  5. Whip butter and sugar together until they are light and fluffy.
    8 tablespoons unsalted butter, softened, 1 cup granulated sugar
  6. Whip in the eggs. Set aside.
    2 large eggs
  7. Whisk the sour cream and the milk together in a bowl.
    ¼ cup full-fat sour cream, ¼ cup whole milk
  8. Whip the dry ingredients and the milk/sour cream mix into the cake batter in two to three batches. (Alternate between the two and start with the dry ingredients.) Continue to whip the batter until it is smooth.
  9. Drain the raisins and mix them into the batter by hand.
  10. Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (about 45 minutes).
  11. Let the cake cool, then release it from the pan.
For the glaze:
  1. Whisk the powdered sugar with the rum, then pour on the cake. (Start with 1 tablespoon rum, then add more until you have a slow-flowing glaze.)
    10 tablespoons powdered sugar, 1 to 3 tablespoons rum*

Recipe notes:

*You can use either light or dark rum for this recipe.
**Be sure to use blanched almond flour, which has a fine texture that creates a nicely fluffy cake batter.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 399kcalCarbohydrates: 58.6gProtein: 4.5gFat: 15gSaturated Fat: 8.7gCholesterol: 75mgSodium: 139mgPotassium: 160mgFiber: 1.2gSugar: 40.6gCalcium: 51mgIron: 1mg

More delicious fall baking ideas:

  • For some great maple flavors, check out this maple pecan bread pudding that's drizzled with a maple cream sauce.
  • This salted caramel toffee recipe makes a buttery and nicely crumbly toffee.
  • For another great spiced treat try these cardamom meringue cookies.

Comments

  1. Jeff says

    February 20, 2023 at 1:32 pm

    Your recipe was the best...first from scratch cake I ever made, turned out perfectly..!!!!! Easy to follow along.Thanks so much

    Reply
    • Nicole B. says

      February 20, 2023 at 2:29 pm

      I'm so happy to hear that, Jeff! Thank you so much for coming back and leaving such a nice comment, I really appreciate that!

      Reply
  2. Monica says

    March 27, 2021 at 11:17 am

    I made it in a 10-cup Bundt pan and it turned out fine. Although I had to bake it for 70 mins for the internal temp to be over 200 degrees F. Maybe could’ve gone 5-10 more for crisper crust. The flavor and texture was perfect. It’s a tinge on the set side like cakes at the pastry store with the glaze—a fine cake to go with less for less sweetness. I only used half the glaze with 4 Tb of Bacardi Gold and 20 Tb powdered sugar. I’m very very impressed with this recipe and will be making again. Thank you.

    Reply
    • Nicole B. says

      March 27, 2021 at 11:25 am

      I'm so happy to hear that you liked the recipe, Monica! Thank you so much for coming back and leaving such great feedback, it's much appreciated. Hope you're having a great weekend! :)

      Reply
  3. Maya says

    December 26, 2015 at 5:39 pm

    Thank you so much, I love your recipes!

    Reply
    • Nicole B. says

      December 26, 2015 at 5:52 pm

      I'm so glad to hear that, thank you so much, Maya! :)

      Reply
4.23 from 9 votes (7 ratings without comment)

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I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

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