- 227g unsalted butter, softened
- 213g light brown sugar
- 85g honey
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 2 tsp ginger
- 2 tsp cardamom
- 1 1/2 tsp allspice
- 1/2 tsp black pepper
- 241g all-purpose flour
- 227g sour cream or yoghurt, full-fat
- 2 tsp vanilla extract
STEP 1
Preheat the oven to 180C/160C/Gas Mark 4/350°F
STEP 2
In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color, about 2 minutes at medium speed of an electric hand or stand mixer
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
STEP 4
Stir in the baking powder, baking soda, salt, and the blend of spices, alternatively, you can use 20g of chai spice
STEP 5
Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yoghurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue
STEP 6
Thoroughly grease a 9 inch Bundt tin. Scoop the batter into the prepared tin, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean
STEP 7
Remove the cake from the oven, and cool in the tin for 15 minutes before turning it out onto a rack to finish cooling
STEP 8
Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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