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Chai-spiced Honey Bundt Cakes

   

This Epicurious.com recipe:
CHAI-SPICED HONEY BUNDT CAKES
has been sent to you from Tiffany

You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/230659

CHAI-SPICED HONEY BUNDT CAKES
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

Vanilla ice cream
Spiced Syrup
Preheat oven to 350DEGF. 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.

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