cardamom pound cake with orange glaze
adapted from The Spice Hunter
This cake tastes good on the first day, but I like it better on the second. The original recipe calls for 1 1/2 teaspoons cardamom, but I bumped it up to 1 tablespoon. If you want a milder tasting cake, use less.
1 cup unsalted butter, room temperature
3 cups sugar
1 tablespoon vanilla
1 tablespoon cardamom
good pinch of salt
3 cups flour
8 ounces heavy whipping cream
1/2 cup orange juice
1/2 cup sugar
Preheat oven to 275. Grease and flour a bundt pan.
Cream butter and sugar together until light and fluffy, 3-5 minutes. Add eggs, one at a time, and beat until incorporated, scraping down sides of the mixing bowl as needed. Add vanilla, cardamom and salt and beat to combine. Add flour, and mix on low speed until just combined. Slowly add the heavy cream and mix until the batter is just combined.
Pour batter into the prepared bundt pan and use a spatula to even out the top. Bake cake for 1 hour, then increase the heat to 350 and bake 15-20 minutes more, until a toothpick comes out clean.
Let the cake cool for 15 minutes, then remove from the pan. While the cake is still warm, pierce all over with a long skewer or a fork. Apply glaze with a pastry brush.
mix orange juice and sugar together in a small sauce pan. Boil gently until a light syrup forms, about 10 minutes.