Spiced Pound Cake
AuthorMelissa Harvey
Preheat oven to 350°F. Grease a Bundt-style cake pan using butter or cooking spray.
In the bowl of a stand mixer with the paddle attached, beat butter, brown sugar, and honey until creamy, about 2 minutes.
Add eggs and vanilla and beat until well combined.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, and pepper until combined.
Add flour mixture to butter mixture and mix until batter forms and all flour is incorporated.
Fold in sour cream.
Spread batter into prepared pan, smoothing the top. Place in preheated oven and bake for 50 minutes, until a cake tester comes out clean.
Remove the cake from the oven and let cool in the pan for 15 minutes before turning it out onto a cake plate. Let the cake cool for at least an hour before slicing. Store covered in plastic wrap or airtight container.
Serving Size 1 slice
Servings 12
- Amount Per Serving
- Calories 327
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 75mg25%
- Sodium 256mg11%
- Potassium 97mg3%
- Total Carbohydrate 37g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 3g6%
- Vitamin A 21%
- Calcium 9%
- Iron 4%
- Vitamin D 3%
- Vitamin E 5%
- Vitamin K 3%
- Thiamin 15%
- Riboflavin 12%
- Niacin 8%
- Vitamin B6 3%
- Vitamin B12 5%
- Phosphorus 10%
- Magnesium 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350°F. Grease a Bundt-style cake pan using butter or cooking spray.
In the bowl of a stand mixer with the paddle attached, beat butter, brown sugar, and honey until creamy, about 2 minutes.
Add eggs and vanilla and beat until well combined.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, and pepper until combined.
Add flour mixture to butter mixture and mix until batter forms and all flour is incorporated.
Fold in sour cream.
Spread batter into prepared pan, smoothing the top. Place in preheated oven and bake for 50 minutes, until a cake tester comes out clean.
Remove the cake from the oven and let cool in the pan for 15 minutes before turning it out onto a cake plate. Let the cake cool for at least an hour before slicing. Store covered in plastic wrap or airtight container.