Honey Chai Spice Cake

RatingDifficultyIntermediate

A feel-good Bundt with soothing flavours of chai spices and smooth honey, especially nice with the thick chocolate cream glaze.

Nordic Ware Honey Chai Spice Cake recipe

Yields10 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 4 chai spiced tea bags
 120 ml boiling hot water
 140 ml canned evaporated milk
 360 g plain flour
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 tsp cinnamon
 1 tsp ground cardamom
 1 tsp ground ginger
 180 g unsalted butter, softened
 220 g light brown sugar
 3 large eggs
 255 g honey
Glaze
 60 ml double cream
 170 g white baking chocolate
 2 tsp sugar
Spiced whipped cream
 250 ml double cream
 30 g confectioners' sugar
 pinches of ground cinnamon, cardamom, cloves and ginger
Bakeware

Directions

1

Preheat oven to 170°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour.

2

In a glass measuring cup, soak the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.

3

In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy.

4

Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.

5

Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

6

Let cool for 10 minutes in the pan on a wire rack then invert onto the wire rack to cool completely.

Glaze
7

In small saucepan, heat the cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth.

8

Let cool until thickened then drizzle over the cake. Sprinkle with sugar.

Spiced whipped cream
9

In medium bowl, whip the cream, confectioner’s sugar and spices until soft peaks form.

10

Serve with the cake.

Category

Ingredients

 4 chai spiced tea bags
 120 ml boiling hot water
 140 ml canned evaporated milk
 360 g plain flour
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 tsp cinnamon
 1 tsp ground cardamom
 1 tsp ground ginger
 180 g unsalted butter, softened
 220 g light brown sugar
 3 large eggs
 255 g honey
Glaze
 60 ml double cream
 170 g white baking chocolate
 2 tsp sugar
Spiced whipped cream
 250 ml double cream
 30 g confectioners' sugar
 pinches of ground cinnamon, cardamom, cloves and ginger
Bakeware

Directions

1

Preheat oven to 170°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour.

2

In a glass measuring cup, soak the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.

3

In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy.

4

Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.

5

Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

6

Let cool for 10 minutes in the pan on a wire rack then invert onto the wire rack to cool completely.

Glaze
7

In small saucepan, heat the cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth.

8

Let cool until thickened then drizzle over the cake. Sprinkle with sugar.

Spiced whipped cream
9

In medium bowl, whip the cream, confectioner’s sugar and spices until soft peaks form.

10

Serve with the cake.

Honey Chai Spice Cake
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