Serves: 16
Total Calories: 230
Heat the oven to 350°F. Spray the interior of a nonstick Bundt pan with baking spray.
Combine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired.
Spoon into the Bundt pan and bake until a tester inserted in the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onto a serving plate and cool to room temperature.
Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Spiced Chai Tea Cake recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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