Honey Chai Spice Cake with White Chocolate Ganache Glaze

Honey Chair Spice Cake:

• 4 Spiced Chai Tea Bags
• 1/ 2 cup Hot Water
• 5 ounces Can Evaporated Milk
• 3 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cardamom
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• 3/ 4 cup Softened Butter
• 1 cup Light Brown Sugar
• 3 Large Eggs
• 3/ 4 cup Honey

White Chocolate Ganache:

• 1 cup Heavy Cream
• 15 ounces White Baking Chocolate
• 1 pinch Cinnamon
• 1 pinch Cardamom
• 1 pinch Cloves
• 1 pinch Ginger

Heat oven to 325 degrees. Generously spray the Heritage Bundt Pan with nonstick baking spray containing flour. In a glass measuring cup, steep the tea bags in hot water for 3 minutes. Remove tea bags and add evaporated milk. Set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt and spices. In large mixer bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, alternately with the honey, mixing well and scraping bowl often. Add the tea mixture alternately with the flour mixture, mixing well and scraping bowl often.

Pour batter into pan and bake at 325 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 15 minutes in pan on wire rack then invert onto wire rack to cool completely.

In small saucepan, heat cream to a simmer. Remove from heat and add chocolate. Let sit 2 minutes then whisk until smooth. Add cinnamon, cardamom, clove, and ginger. Pour over your cake and allow to set before serving.