A wonderfully autumnal pumpkin bundt cake with chai glaze – rich, moist and delicious.
I have been obsessing over pumpkin recipes for a few weeks but unable to find any canned pumpkin purée anywhere.
Anywhere but on Amazon that is, but the prices were so inflated I held out until I could find it somewhere local. And finally yesterday my husband came back with four tins and a selection of the cutest mini ghourds.
You’d think it was my birthday (actually, it was). I know it sounds silly to get excited oven tins of pumpkin purée, but I absolutely love pumpkin cake, pies and all things orange.
And what with Halloween around the corner, the obsession was reaching fever peak.
I am so glad I was able to make this cake today – the day that the Great British Bake Off signs off for the last time. Sure, the show may continue in some new form but it won’t be the same.
So my plans tonight involve snuggling under a giant cozy blanket on the sofa, a steaming cup of my favourite chai tea in one hand and a slice of the cake in the other.
I might be shedding some tears at this end of an era – after all I credit the GBBO for igniting my baking obsession.
I added some chai and condensed milk to the cake, poke-cake style. This ups the sweetness and moisture in the cake. You can skip it if you prefer – after all the cake doesn’t really need it.
This cake will feed a large crowd so it’s perfect for bake sales. If you can’t find canned pumpkin, you can steam or roast a large butternut squash (at least 1kg/2lbs) and then mash it.
This post is commissioned by Twinings.
Pumpkin Bundt Cake with Chai Glaze
- 185 g | 6oz unsalted butter softened
- 200 g | 7oz caster sugar
- 85 g | 3oz dark brown sugar
- 1 tsp vanilla extract
- 3 eggs
- zest of an orange
- Dry ingredients
- 450 g | 1lb plain all purpose flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp greshly grated nutmeg
- 1/4 tsp salt
- Wet ingredients
- 200 ml | 6.7fl oz whole milk + 1 tsp lemon juice
- 50 ml | 2fl oz strongly brewed chai tea using 3 Twinings chai teabags
- 350 g | 12.3oz canned pumpkin purée or see notes
- To soak optional
- Mix together 100g | 3.5oz condensed milk
- and 50ml | 2fl oz strongly brewed chai tea
- 200 g |7oz icing sugar
- a few tablespoons strongly brewed chai tea
- Preheat the oven to 180C (350F). Brush a 22cm (9in) bundt tin with softened butter and dust with flour shaking out any excess.
- 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.
- Add the eggs, one at a time, and beat until combined. Mix in the orange zest.
- Sift all the dry ingredients together in a bowl. Mix the milk, lemon juice and chai together in a measuring jug.
- Alternate adding the dry and wet ingredients into the batter, starting and ending with the flour.
- Mix in the pumpkin purée until batter is smooth.
- Pour the batter into the prepared tin and leve;.
- Bake for 50-55 minutes on the lowest oven shelf. The cake is ready when a skewer inserted in the centre comes out clean.
- 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).
- Let the cake cool in the tin. Carefully invert onto a platter, loosening the edges with a knife if necessary.
- 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.