Chai Spiced Honey Bundt Cakes Recipes

Steps:

• Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
• Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

Steps:

• For the cakes:.
• Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
• Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
• Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
• Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
• Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
• For Spiced Syrup:.
• Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.

Steps:

• Preheat oven to 350°F. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl. Whisk 13/4 cups hot water and chai tea powder in another large bowl to blend. Whisk honey, melted butter, buttermilk, eggs, and egg yolk into chai mixture to blend. Stir chai mixture into flour mixture until just blended. Divide batter among prepared Bundt pans (about 1/2 cup per pan).
• Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes. Serve warm with scoop of vanilla ice cream drizzled with Spiced Syrup. (Cakes can be made 1 day ahead. Rewarm briefly in microwave.)
• *Can be found in the coffee and tea section of most supermarkets.

Steps:

• Set a rack in the lower third of the oven and preheat to 350°.
• Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
• Sift the flour, baking powder and salt together. Set aside.
• Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
• Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
• Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
• To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.