This Rose Cardamom Chai Spiced Cake with Raspberry Rose Glaze

Cake

3 Tbs Herbs & Kettles Rose Cardamom Chai

1 1/4 cups of hot water

1 box of yellow cake mix

1/4 cup vegetable oil

3 large eggs

Rose Raspberry Glaze

2 cups of powedered sugar

2 Tbs seedless raspberry jam

1/2 tsp rose water (culinary grade)

1 Tbs vegetable oil

3 Tbs hot water

Cake

1. Steep 3 tablespoons of Herbs & Kettles Rose Cardamom Chai in 1 1/4 cups of hot water for 5 minutes. Strain, and allow it to cool to room temperature.
2. To a large mixing bowl add the cake mix, oil, eggs, and cooled chai. Use a hand mixer or stand mixer to mix together until fully combined, about 2 minutes on medium-low speed.
3. Spray a Bundt pan liberally with baking spray then pour the cake batter into the pan. Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out mostly clean.
4. Flip the cake onto a wire wrack and cool for at least an hour.

Rose Raspberry Glaze

1. In a large mixing bowl add the powdered sugar, raspberry jam, vegetable oil, and hot water. Use a spatula to mix together until fully combined.
2. Pour the glaze over the cake.
3. Enjoy!
4. Store the Rose Cardamom Chai Cake with Raspberry Rose Glaze in an airtight container in the fridge for up to three days. Or you can freeze individual slices, wrapped in plastic wrap in the freezer for up to one month. Allow frozen cake to thaw on the counter before eating.