A lovely cardamom flavored spice cake with a sweet drizzle topping!


Serves 10

CAKE:
9 oz unsalted butter, soft
10 oz evaporated cane juice sugar
4 eggs
1 cup milk
2 tablespoons vanilla extract
1 lb all-purpose flour, unbleached
2 teaspoons cardamom, ground
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

DRIZZLE:
1 cup powdered sugar, sifted
2 tablespoons strong coffee/espresso (may need more depending on consistency)

  1. Preheat oven to 350°F.
  2. Using a mixer, cream together the butter and sugar.
  3. Add eggs, milk, and vanilla. Whip together until light and fluffy.
  4. Add flour, baking powder, baking soda, cardamom, and salt, mixing until just combined, being careful to scrape the bottom of bowl.
  5. Put batter into greased and floured bundt pan and bake about 1 hour or until golden and set.
  6. When cake is cool, whisk together powdered sugar and coffee.
  7. Drizzle over cake and enjoy!

TIP:

Photography by Food by Taylor Foster | Photography by Casey Steffens

Made it? Tell us about it–