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Chai-Spiced Pumpkin Pound Cake
Chai-Spiced Pumpkin Pound Cake
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Delicious pumpkin chai pound cake, perfect for fall.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 tablespoon vanilla
  • 1 (15 ounce) can pure pumpkin
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1/2 teaspoon ground coriander
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1 teaspoon chai spice mix (reserved from above)
Instructions:
  • Preheat your oven to 325°F and generously grease and flour a 10-inch (12 cup) round bundt pan.
  • Using an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Gradually add eggs one at a time, ensuring each is well mixed in. Add vanilla and pumpkin and mix on low speed until just combined.
  • Combine the flour, baking powder, and baking soda in a large mixing bowl, and set it aside.
  • Combine the cinnamon, ginger, cardamom, nutmeg, clove, and coriander in a small mixing bowl. Set aside 1 teaspoon of the chai spice mix for the glaze and mix the remaining spices into the flour mixture.
  • Gently mix in the flour mixture with the butter mixture on low speed, making sure it's just blended after each addition. Then, transfer the batter into the prepared bundt pan.
  • Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely for about 2 hours.
  • After the cake has cooled, prepare the glaze: microwave butter in a medium bowl until melted. Stir in vanilla and milk. Gradually whisk in powdered sugar and chai spice mix until just combined. Whisk briskly for 30 seconds until glaze is smooth and can be drizzled. Adjust consistency by adding more milk for thickness or more powdered sugar for thinness.
  • Drizzle the glaze over the top of the cake right away.

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