With a blend of aromatic spices, this moist Bundt cake mimics the flavors of a cup of the ever-popular chai. Just lightly sweetened with both cinnamon and pumpkin pie spice, it's an ideal treat for dessert, brunch or with your afternoon cup of chai. 

Makes 1 Bundt Cake 
Preparation time: 20 minutes
Cook time: 35 minutes 

Ingredients:

• 1 tbsp. of Cinnamon Chai Moments 
• 1 tbsps. of boiling water 
• 2 1/2 cups self-rising flour 
• 1 1/2 cups superfine sugar 
• 2 tsps. pumpkin pie spice
• 4 eggs 
• 1 1/2 cups of milk 
• 1 cup (2 sticks) unsalted butter, melted 
• 2 tsps. vanilla extract 

Instructions: 

• Preheat over to 350F. 
• Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and Cinnamon Chai Moments in a large bowl and whisk until smooth. 
• Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. 
• Invert onto a wire rack and allow to cool for 10 minutes in the pan.
• Gently lift off the pan and allow to cool completely before serving. 
• Top with confectioner's sugar if preferred.