Cardamom Cream Bundt Cake with variations Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c AP flour
1 1/2 c bakers sugar (which is a finely granulated sugar, I used regular)
3 teas. Baking Powder
1 T cardamom freshly, ground in mortar if possible
1/4 t kosher salt,
5 large room temperature eggs
2 1/4 c heavy whipping cream at room temperature
1 t vanilla extract
Glaze:
2 c confectioners sugar
1 T butter
1/2 teaspoon vanilla extract
1 t finely ground cardamom
3 T whole milk or cream
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Directions: |
Directions:Preheat oven to 350. Grease and flour (or spray Bakers Joy) a 10 cup Bundt pan or mini-bundt pans to hold similar amount
In the bowl of mixer combine first five ingredients. Add eggs one at a time and blend until incorporated. Scrape down sides of bowl and add cream in a slow steady stream. Pour batter into prepared Bundt pan, no more than 3/4 full. Tap filled pan against surface to remove air bubbles from pan's crevices. Bake 60 minutes or until toothpick comes out clean. Cool in pan precisely 10 minutes before inverting on cooling rack.
while cake is baking: make glaze. combine ingredients in small saucepan on stove. Whisk to combine and bring to a simmer, then remove from heat and allow to cool. If you want thin glaze apply to warm cake. If thicker glaze allow cake to cool before applying glaze. Thicken or thin the glaze by adding cream or confectioners sugar as desired |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:1:40 |
Personal
Notes: |
Personal
Notes: This recipe is from the Nordic Ware website accessed February, 2016
It worked really well in small bundt pans because batter pours easily. We thought of lots of variations we could try.
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