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8 servings
15 min active time
1 h 15 min total time
makes 2 8 inch loaves or 1 bunt cake.
3.5 (2 votes)
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Original
8 oz 2 sticks room temp | |
2 cups | |
4 | |
1 tsp | |
15 oz 1 can | |
3 cups | |
2 tsp | |
1⁄2 tsp |
1 1⁄2 Tbsp | |
3 tsp | |
1 1⁄2 tsp | |
1⁄2 tsp |
4 oz | |
1 tsp | |
1 Tbsp |
Amount per serving
Daily %
Calories
663
33%
Total Fat
38 g
48%
Cholesterol
195 mg
65%
Sodium
389 mg
17%
Total Carbohydrates
73 g
26%
Fiber
2.8 g
10%
Total Sugar
31 g
Proteins
10 g
20%
Calcium
118 mg
9%
Iron
1.8 mg
10%
Potassium
447 mg
10%
Vitamin D
0.64 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan or 2 8" loaf pans. Set aside.
- 2In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
- 3In a large mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
- 4In a small mixing bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander. Reserve 1 teaspoon of the chai spice mix for the glaze and whisk the rest into the flour mixture.
- 5Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
- 6Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
- 7Once the cake is cooled, make the glaze: in a medium microwave-safe mixing bowl, melt the butter. Whisk in the vanilla and milk. Gently whisk the powdered sugar and chai spice mix into the melted butter mixture until just combined and then quickly whisk for about 30 seconds until glaze is smooth and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar. Immediately drizzle glaze over the top of the cake.
Published by Callan Curtis