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Pumpkin Bundt Cake with Chai Glaze
5 from 2 votes

Pumpkin Bundt Cake with Chai Glaze

A wonderfully autumnal pumpkin bundt cake with chai glaze – rich, moist and delicious.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 12 slices
Course: Cake

Ingredients

  • 185 g unsalted butter softened, 6oz
  • 200 g caster sugar 7oz
  • 85 g dark brown sugar 3oz
  • 1 tsp vanilla extract
  • 3 egg
  • orange zest
  • Dry ingredients
  • 450 g plain flour all purpose flour, 1lb
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves ground
  • 1/4 tsp nutmeg freshly grated
  • 1/4 tsp salt
  • Wet ingredients
  • 200 ml whole milk 6.7fl oz + 1 tsp lemon juice
  • 50 ml Chai tea using 3 Twinings chai teabags, strongly brewed, 2fl oz
  • 350 g pumpkin puree or see notes, canned, 12.3oz
  • To soak optional
  • condensed milk 100g | 3.5oz
  • Chai tea strongly brewed, 50ml | 2fl oz
  • glaze
  • 200 g icing sugar 7oz
  • Chai tea strongly brewed, a few tablespoons

Instructions

    Cup of Yum
  1. Preheat the oven to 180C (350F). Brush a 22cm (9in) bundt tin with softened butter and dust with flour shaking out any excess.
  2. Put the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, scraping the sides and bottom of the bowl as needed.
  3. Add the eggs, one at a time, and beat until combined. Mix in the orange zest.
  4. Sift all the dry ingredients together in a bowl. Mix the milk, lemon juice and chai together in a measuring jug.
  5. Alternate adding the dry and wet ingredients into the batter, starting and ending with the flour.
  6. Mix in the pumpkin purée until batter is smooth.
  7. Pour the batter into the prepared tin and leve;.
  8. Bake for 50-55 minutes on the lowest oven shelf. The cake is ready when a skewer inserted in the centre comes out clean.
  9. Poke holes into the cake with a long skewer (this is optional) then spoon over the soaking mixture until it gets absorbed into the cake. Do not saturate the cake (you may not need to use it all).
  10. Let the cake cool in the tin. Carefully invert onto a platter, loosening the edges with a knife if necessary.
  11. Mix the icing sugar with enough hot chai tea to reach a pouring consistency. Drizzle the glaze over the cake. Dust with a little ground cinnamon and serve.

Notes

  • If you can't find canned pumpkin, you can steam or roast a large butternut squash (at least 1kg/2lbs) and then mash it. Cool completely before using.