Caramel Cream Cheese Pound Cake with Jaggery Glaze Recipe

This rich, velvety pound cake reimagines classic American indulgence with South Asian ingredients and wellness-friendly adaptations. It’s built on a base of cream cheese and olive oil for luscious moisture, sweetened with a blend of coconut sugar and jaggery for caramel depth, and accented with a jaggery glaze that’s slow-cooked for smoky sweetness.

Dense yet tender, it offers a gorgeous crumb that holds its shape beautifully when sliced. Perfect for gatherings, wellness-focused dessert tables, or special moments with chai or spiced milk. The recipe is designed with balance in mind — from heart-healthy fats to lower glycemic sweeteners — without losing its buttery soul.

🧈 INGREDIENTS:

For the Pound Cake:

  • 1½ cups olive oil or ghee (room temperature)
  • 200g cream cheese (softened)
  • 1½ cups coconut sugar
  • ½ cup grated jaggery (optional, enhances caramel tones)
  • 6 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 2½ cups spelt or whole wheat pastry flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Zest of 1 orange (optional, adds brightness)

For the Jaggery Glaze:

  • ½ cup grated jaggery or jaggery powder
  • ¼ cup coconut milk or almond milk
  • 1 tsp ghee
  • Pinch of sea salt
  • Optional: pinch of cardamom or cinnamon

👩‍🍳 INSTRUCTIONS:

Step 1: Prep the Pan

  • Preheat oven to 160°C (325°F).
  • Grease and flour a 9-inch bundt pan or loaf tin.

Step 2: Cream the Base

  • In a large mixing bowl, beat olive oil and softened cream cheese until smooth.
  • Add coconut sugar and grated jaggery gradually. Beat until light and fluffy.
  • Mix in eggs one at a time, beating well after each addition.
  • Stir in vanilla extract and orange zest.

Step 3: Dry Ingredients

  • Sift flour, baking powder, and salt into a bowl.
  • Gradually fold dry ingredients into the wet mixture using a spatula. Do not overmix.

Step 4: Bake

  • Pour batter into prepared pan and smooth the surface.
  • Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted comes out clean.
  • Let cool in the pan for 10–15 minutes, then unmold onto a wire rack and cool completely.

Step 5: Make the Glaze

  • In a saucepan, combine jaggery, coconut milk, ghee, and salt.
  • Bring to a gentle boil, reduce to simmer and stir continuously for 5–7 minutes until thick and glossy.
  • Add cardamom or cinnamon if desired.
  • Let cool for 5 minutes before drizzling.

Step 6: Assemble

  • Pour warm glaze over cooled cake, allowing it to cascade down the sides.
  • Garnish with chopped pistachios, saffron strands, or rose petals for visual and aromatic flair.

🌿 FUNCTIONAL FLAVOR NOTES:

  • Jaggery: Rich in minerals and antioxidants — traditional digestive and blood purifying aid.
  • Cream cheese & olive oil: Combine for a creamy mouthfeel while supporting skin health and heart function.
  • Coconut sugar: Offers a lower glycemic index and caramel undertone.
  • Spelt flour: Fiber-rich, easier to digest than refined wheat.

🍵 Serving Ideas:

  • Slice and serve with saffron chai, rose-infused milk, or cinnamon coffee.
  • Makes excellent tea cakes, festive gifts, or brunch centerpiece.
  • Store covered for up to 3 days or freeze slices wrapped individually.

Leave a Comment