Chai Spice Bundt Cake with Rum Raisins
This recipe is for a 6-cup bundt cake pan.
Servings: 8
Calories (Estimated): 399kcal
Equipment:
- 6-cup bundt cake pan
- sieve
- measuring cups and spoons
- small saucepan
- mixing bowls
- whisk
- standing mixer or handheld mixer
- rubber spatula
- toothpick
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*
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.
- 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*
- 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
- Whip butter and sugar together until they are light and fluffy.8 tablespoons unsalted butter, softened, 1 cup granulated sugar
- Whip in the eggs. Set aside.2 large eggs
- Whisk the sour cream and the milk together in a bowl.¼ cup full-fat sour cream, ¼ cup whole milk
- 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.
- 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 (about 45 minutes).
- Let the cake cool, then release it from the pan.
For the glaze:
- 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.
