Spiced Chai Bundt Cake

Very tasty, my siblings loved it. I had to bake it 15 minutes longer. Delicious and just the right amount of sweetness. Very moist though. By the way, the step for adding the tea/water mixture is in step one. Thanks!

• Gianna

• 9/26/2022

Too sweet, very moist, and the batter was impossible to get smooth

• Jen c

• Boulder CO

• 4/16/2022

It is interesting, based on reviews five years ago, that the recipe has not been updated/ corrected. No mention of adding tea and/or leaves. Cooking time, rack level, glaze?

• JCAtown

• Austin

• 1/17/2022

Made exactly according to recipe. Baked for 10 minutes longer because testing at 30 minutes it was not done. At 40 min toothpick came out clean. After cooling, served the cake and it tasted as though it wasn't done. On day 3 cake tasted like it was raw and was really moist. Spice flavor was good. Had to throw rest of cake out.

• velstra

• OR

• 12/14/2020

Didn't make, because unless I'm blind, there are no instructions for incorporating the tea made in the small bowl with the other ingredients.

• Anonymous

• 11/2/2020

A nice and simple to make cake. I like the ease of using one bowl and not having to cream the butter & sugar. My son thought it was banana bread (minus the banana!). I followed the ingredients as written (using 3 tea bags to make up 1 tbsp) and added the tea leaves to the batter which added some color and texture to the cake, my only change to the recipe was increasing the baking for 50 or so minutes.

• msclare

• fORTL lAUDERDALE, fl

• 10/1/2017

I made his cake yesterday, with a few changes based on the reviews. I used buttermilk instead of milk, flour with 3 3/4 tsp. of baking powder and 1 tsp. salt instead of the self-raising flour and doubled the amount of pumpkin pie spice. I creamed softened butter with sugar and added the eggs, then alternated the dry ingredients with the buttermilk when mixing. I baked the cake in 2 six cup bundt pans for 35 minutes and the cakes turned out perfectly, lovely crumb and wonderfully moist.

• lynnmeyer

• Victoria BC

• 3/24/2017

I made it yesterday. After reading the comments, I made a little changes, I used cane sugar and a bag of spiced Chai tea, and baked it for 50 minutes, it came perfect. The only thing I'm not sure is that it does not have a cakery texture, it is more moist. I liked it.

• mividaenundul

• Peru

• 3/20/2017

After reading such negative reviews, this recipe sounds like an epic-urios fail. I'll pass!

• scarysarah

• Angus, Ontario

• 3/16/2017

I haven't yet tried this recipe for the simple reason that it calls for self-rising flour. Why do I find more and more recipes calling for self-rising flour these days? Why not simply regular a-p flour and a leavening agent, as before?

• kalviewdrive

• Coldstream, BCCCc

• 3/15/2017

i made the cake as directed......but the 35 min baking time must be a type-o. it took closer to 50. flavor was great. everyone enjoyed it.

• cpranka

• hartford,c t

• 3/9/2017

I had high hopes for this cake but it needed way more spice and like others, I had trouble with the baking time. It was undercooked even though it looked done. Sadly I have to classify it as a failure.

• EmilyKania

• Ann Arbor, MI

• 1/14/2016

@tricicla - I had the same problem so what I wound up doing is taking a shelf out of the oven and bringing the cake down a level lower and then baked for another 35 minutes which thankfully did the trick. I took a candy thermometer to make sure that the center reached 250 degrees as i read that's one of the ways to check if the cake is done. The strange thing is that I had my cake on the middle shelf already but oh well. @lamb2love I am so on that glaze! Our brandy has been collecting dust for ages so it's perfect!

• whitespace

• 12/24/2015

I'm having the same issue as tricicla, which is strange because i followed the recipe to the letter. I'm trying hard not to be mad about it but I guess it's because i was really looking forward to serving this cake.

• whitespace

• New York

• 12/24/2015

I made a glaze for this cake with 1/2 cup melted butter, 1.5 cups powdered sugar, and 2 tablespoons brandy. That makes anything taste good! I didn't love this cake though... the texture was a little "springy" in my opinion, and not especially spiced even though my chai mix was whole spices. To Tricicla, I strained my chai.

• lamb2love

• Seattle

• 12/20/2015