With the spicy notes of chai tea and a sweet Royal Icing drizzle, this beautiful bundt cake proves that festive decorating doesn’t have to be hard. All it takes is a sprinkle of Glamour & Sparkle!

Prep:
15 min
Cook:
45-50 min
Serves:
12

Ingredients

Cake
  1. 250g unsalted butter, room temperature
  2. 1 ½ cups (330g) caster sugar
  3. 1 tbsp Queen Natural Vanilla Extract
  4. 4 large eggs, room temperature
  5. 2 cups (300g) plain flour
  6. 1 tbsp baking powder
  7. 1 tsp salt
  8. 3 tsp cinnamon
  9. 1 tsp ginger
  10. 1 tsp cardamom
  11. ½ tsp nutmeg
  12. 1 cup (250ml) buttermilk

Method

  1. Step 1

    Preheat oven to 170°C (fan forced). Grease a bundt tin with butter and dust with flour, tapping out the excess.

  2. Step 2

    Combine flour, baking powder, salt, and spices in a bowl. Set aside.

  3. Step 3

    In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine butter sugar and Vanilla Extract until light and fluffy. Add eggs, one at a time, beating well after each addition.

  4. Step 4

    Add ⅓ of the flour mixture followed by ⅓ of the buttermilk. Mix on low until just combined. Repeat with remaining flour mixture and buttermilk. Pour batter into bundt tin, tapping the tin on the bench a few times to bring any bubbles to the surface.

  5. Step 5

    Bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10-15 minutes before inverting onto a wire rack to cool completely

Method - Icing

  1. Step 1

    Prepare Royal Icing according to pack directions, replacing 2 tsp of the water with lemon juice. Drizzle over cake, then sprinkle with Glamour & Sparkle.

Tips:

Removing the Bundt from the tin while it’s too hot can cause it to break apart or stick to the tin.

Always allow you Bundt to cool for a few minutes inside the pan to ensure a clean, trouble free release.

Likewise, a Bundt that is also too cool can cause the cake to stick to the pan. The sweet spot is 10-15 minutes.

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