Chai Spice Bundt Cake with Rum Raisins

Name: Chai Spice Bundt Cake with Rum Raisins
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 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; 10 tablespoons powdered sugar; 1 to 3 tablespoons rum*

User Reviews

4.2

27 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Calories
399 kcal
Course
Dessert
Cuisine
American

Chai Spice Bundt Cake with Rum Raisins

Samara Cain

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This recipe is for a 6-cup bundt cake pan.

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Ingredients

Servings

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*

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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.
Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl. Set aside.
Whip butter and sugar together until they are light and fluffy.
Whip in the eggs. Set aside.
Whisk the sour cream and the milk together in a bowl.
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.)

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.