Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chai-Spiced Honey Bundt Cakes Recipe
    Lost? Site Map

    Chai-Spiced Honey Bundt Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    35 mins

    25 mins

    the_cookie_lady's Note:

    This comes from the september 2004 issue of Bon Appetit magazine. I love chai tea, so this sounds absolutely delicious! NOTE: these can also be made in large muffin pans, as well. Any leftover syrup can be used as syrup for pancakes or waffles. Both the cakes and the syrup can be made a day ahead and reheated briefly before serving if preferred.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Cakes

    Spiced Syrup

    Directions:

    1. 1
      For the cakes:.
    2. 2
      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.
    3. 3
      Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
    4. 4
      Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
    5. 5
      Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
    6. 6
      Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
    7. 7
      For Spiced Syrup:.
    8. 8
      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.

    Ratings & Reviews:

    • on June 28, 2009

      55

      Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chai-Spiced Honey Bundt Cakes

    Serving Size: 1 (212 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 446.0
     
    Calories from Fat 83
    18%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 73.4 mg
    24%
    Sodium 381.7 mg
    15%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 0.8 g
    3%
    Sugars 58.4 g
    233%
    Protein 4.4 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites