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Preheat oven to 350 degrees.
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Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.
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Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.
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Beat butter and sugar until light and fluffy.
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Add eggs, one at a time, throughly mixing before each addition.
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Combine flour, salt, baking powder, baking soda, and spices in a bowl.
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Remove tea bags from milk.
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Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined.
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Pour batter into pan and tap gently to remove air bubbles.
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Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.
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Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.
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To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.
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Beat butter, powdered sugar, vanilla, and milk until smooth.
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Pour glaze over cooled cake.
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Sprinkle with cinnamon (optional).
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Slice and serve.