Chai Pound Cake
Created by Mikekey on January 20, 2016
- Servings: 12-18
- Prep Time: 20m
- Cook Time: 55m
- Recipe #22603
Ingredients
- 1 cup unsalted butter (softened, 16 tablespoons)
- 1 cup light brown sugar, packed
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground clove
- 1/2 teaspoon ground coriander
- 2 cups all-purpose flour
- 1 cup sour cream
- 2 teaspoons vanilla extract
How to Make
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Step 1: Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan.
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Step 2: In a large bowl, beat together the butter, brown sugar, and honey until light and fluffy.
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Step 3: Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
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Step 4: Stir in the baking powder, baking soda, salt, and spices.
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Step 5: Add half the flour, followed by the sour cream and vanilla, and finally the remaining flour. Mix until just combined, scraping the sides and bottom of the bowl between each addition.
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Step 6: Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
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Step 7: Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
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Step 8: Cool completely before slicing.
Nutritional Facts
- Serving Size: 1 (95.3 g)
- Calories 352.6
- Total Fat - 19.3 g
- Saturated Fat - 11.8 g
- Cholesterol - 82.1 mg
- Sodium - 280.3 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 1.1 g
- Sugars - 22.7 g
- Protein - 5 g
- Calcium - 78.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg