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    Chai-Spiced Honey Bundt Cakes

    Source of Recipe


    List of Ingredients

    2 1/2 cups all purpose flour
    1 1/2 cups (packed) golden brown sugar
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 3/4 cups hot water
    1 cup instant chai tea powder*
    1/2 cup honey
    1/2 cup (1 stick) unsalted butter, melted
    1/2 cup buttermilk, room temperature
    2 large eggs
    1 large egg yolk


    Preheat oven to 350F. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl. Whisk 13/4 cups hot water and chai tea powder in another large bowl to blend. Whisk honey, melted butter, buttermilk, eggs, and egg yolk into chai mixture to blend. Stir chai mixture into flour mixture until just blended. Divide batter among prepared Bundt pans (about 1/2 cup per pan).
    Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes. Serve warm with scoop of vanilla ice cream drizzled with Spiced Syrup. (Cakes can be made 1 day ahead. Rewarm briefly in microwave.)

    *Can be found in the coffee and tea section of most supermarkets.

    Serves 12




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