Pumpkin Bundt Cake with Chai Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, moist pumpkin bundt cake spiced with cinnamon, ginger, and cloves, topped with a chai glaze. A wonderfully autumnal dessert with warm, complex flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 12- 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
- Glaze
- 200 g |7oz icing sugar
- a few tablespoons strongly brewed chai tea
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 193mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 273mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.