Preheat your oven to 350 degrees, and generously grease a 10-cup bundt pan. Set aside. 

In a large bowl, sift your cake flour, sugar, baking powder, salt, cinnamon, allspice, and black pepper. Set aside. 

In a measuring cup, crack your 4 eggs, and add enough whole milk to make 1 cup total liquid in the cup. Add the egg mixture and the softened butter to the sifted dry ingredients. Beat with an electric mixer for several minutes. The batter should be thick, but very smooth at this point, which may take several minutes. 

Heat the remaining milk in the microwave until very hot. Steep the 4 Chai tea bags in the hot milk for 5-10 minutes, or until the milk has changed in color and has a strong scent of the tea. Let the milk cool until just warm. 

Slowly add the milk into the batter and beat for several minutes. The batter should be very silky and should ribbon off the beater when you lift it. 

Pour the batter into your prepared cake pan. Bake for 50-55 minutes, or until a cake tester comes out clean. Cool for 15-20 minutes before inverting the cake onto a wire rack to cool. Enjoy!