Spiced Chai Bundt Cake
['1 tablespoon chai tea leaves', '2 tablespoons boiling water', '2 1/2 cups self-rising flour', '1 1/2 cups superfine sugar', '2 teaspoons pumpkin pie spice', '4 eggs', '1 1/2 cups milk', '1 cup (2 sticks) unsalted butter, melted', '2 teaspoons vanilla extract']
Preheat oven to 350°F. 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.
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