Ginger-Chai Glazed Bundt Cake

Bundt cakes became popular in the United States in the 1950s and 1960s, thanks to the introduction of the Bundt pan by Nordic Ware.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Ginger-Chai Glazed Bundt Cake

Cooking Method: Baking Cuisine: American, Indian Courses: Any, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 10 Calories: 3500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cloves
• 1 cup Unsalted butter, softened
• 1.5 cup Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Milk
• 2 bags Chai tea bags
• 1 cup Powdered sugar
• 2 tablespoon Lemon juice
• 2 tablespoon Candied ginger, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and cloves.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In a small saucepan, heat the milk until steaming. Remove from heat and add the chai tea bags. Steep for 5 minutes, then remove the tea bags and let the milk cool.
6. Alternately add the dry ingredients and the chai-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared bundt cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled cake and sprinkle with chopped candied ginger.
12. Allow the glaze to set before serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.