Spiced Chai Bundt Cake

I do love a good Bundt cake - they're just so elegant and beautiful. This easy melt and mix recipe is flavoured with chai and pumpkin pie spice.

1 Tbsp. chai, loose
2 Tbsp. water, boiling
2½ cups self-rising flour
1½ cups superfine sugar
2 tsp. pumpkin pie spice
4 eggs
1½ cups milk
1 cup (2 sticks) unsalted butter, melted
2 tsp. pure vanilla extract

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture 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.

Makes 10 servings.