START BY BROWNING THE BUTTER IN A SAUCEPAN. MELT ON MEDIUM HEAT FOR 3-4 MIN. AS IT MELTS, IT WITH BEGIN TO FOAM AND BROWN SPECKLES WILL APPEAR. REMOVE FROM HEAT AND LET COOL.

PREHEAT THE OVEN TO 350F. PREP A 12 CUP BUNDT PAN BY SPRAYING COOKING SPRAY. I ALSO RECOMMEND DUSTING THE PAN WITH AN EVEN LAYER OF FLOUR.

WHISK THE FLOUR, CHAI SPICE, BAKING POWDER AND SALT IN A MEDIUM BOWL.

IN A SEPARATE BOWL, BEAT THE BUTTERS AND SUGARS ON MEDIUM SPEED FOR 3 MINUTES, IT SHOULD BE LIGHT AND FLUFFY.

IN A SEPARATE BOWL WHISK THE SOUR CREAM, EGGS, VANILLA AND SWEETENED CONDENSED MILK. COMBINE WITH THE BUTTER AND SUGAR MIXTURE ON MEDIUM SPEED FOR 2 MORE MINUTES.

ADD THE DRY INGREDIENTS AND MIX ON LOW SPEED UNTIL JUST COMBINED – YOU DON’T WANT TO OVER MIX IT.

POUR THE BATTER INTO THE PREPARED PAN AND BAKE FOR ABOUT 1 HOUR (USE A TOOTHPICK TO TEST).

ALLOW THE CAKE TO COOL OFF FOR 15-20 MINUTES IN THE PAN BEFORE TURNING THE PAN UPSIDE DOWN TO RELEASE. COOL FOR ANOTHER 30 MINUTES BEFORE GLAZING.

TO MAKE THE GLAZE, HEAT THE SWEETENED CONDENSED MILK, BUTTER & BROWN SUGAR OVER MEDIUM HEAT AND BRING TO A BOIL. START TO STIR (DON’T STOP) FOR ABOUT 3 MINUTES. REMOVE FROM HEAT AND STIR IN VANILLA AND CONFECTIONERS SUGAR. POUR GLAZE OVER THE BUNDT CAKE – OPTIONAL, SPRINKLE WITH CHOPPED PECANS. SLICE AND SERVE!