1. Preheat oven to 350°F.
2. Spray a 10-12 cup bundt pan with non-stick baking spray. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy. About 2-3 minutes. Scrape down the bowl halfway through.
4. Add eggs, one at a time until fully incorporated. Scrape down the sides of the bowl as needed.
5. Add the vanilla bean paste and mix until just combined.
6. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cardamom. With mixer on low speed, slowly add the flour mixture to the butter mixture alternating with the buttermilk and sour cream. Mix until just barely combined with a few streaks of flour remaining. Do not over mix.
7. Remove the bowl from the mixer and stir once or twice with a rubber spatula being sure to scrape the bottom of the bowl.
8. Spoon the batter into the prepared bundt pan.
9. Tap pan firmly on the countertop 3 times to release any air bubbles.
10. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the top of the cake is browning too quickly, loosely cover with aluminum foil for the last 10-15 minutes of baking. Do not over bake or the cake will be dry.
11. Remove the cake from the oven and set on a cooling rack to cool slightly. Set timer for 10 minutes. After 10 minutes, invert the cake out of the pan onto a cooling rack or cake platter and then gently flip the cake back over so that the rough side is facing up.
12. Allow cake to cool completely before glazing.

For Glaze

1. In a medium bowl whisk together confectioners sugar, milk and vanilla until smooth and pourable. If glaze is too thin, add more confectioners sugar. If too thick, add more milk.
2. Drizzle or brush over the cooled cake, being sure to drench the top and sides of the cake. The glaze will harden as it sits. For best results, allow to rest for 10-15 minutes before slicing.