Fall baking is in full swing and today I bring you a family favorite. Family is on my mind and with a heavy heart keeping everyone in Las Vegas in my thoughts and prayers. Baking is an emotional part of my life when I need to clear my head and what better way to spend your day off than baking fall family favorites. I have been baking my Cardamom Walnut Pound Cake for a very long time and seems like it tastes better and better over the years. A must have in the fall…and I think you’ll agree.
Cardamom Walnut Pound Cake
This is one of my Dad’s favorite cakes enjoyed baking this cake for weekend family dinners. Pound cakes are a Southern tradition and someone in my family always had a pound cake under a cake dome. Never really needed to be a special occasion for cake. My Dad is still very much a sweet eater and I know he would love a slice of Cardamom Walnut Pound Cake right now.
Cardamom Walnut Pound Cake
Made in the tradition of most pound cakes with lots of eggs, butter and sugar. Bake this cake in your usual tube pan or Bundt cake pan. If you happen to have one of the fancy shape Bundt cake pans, be prepared for a show-stopping presentation. This cake is very dense in texture but super moist with the warm flavor of cardamom. If you have never baked with this spice, the taste is peppery spice, herbal and hint of citrus. Cardamom is very aromatic and the smell is almost soothing. A little cardamom goes a long way. I also think it is an under-used spice that needs more attention so what better time than fall baking. Look for cardamom wherever spices are sold near you or online as I purchase mine from Penzeys.com.
Cardamom Walnut Pound Cake
Cardamom Walnut Pound Cake will last at least five days stored in an airtight cake server. However, I promise you this cake will not last that long. I think it tastes better the next day after baking so make this pound cake if you’d like to treat friends and family, carry to coworker potlucks or any other occasion. Remember the holidays are coming upon us really quickly and I find it’s never to early to start planning.
I hope you enjoy my Cardamom Walnut Pound Cake. Click here to learn more about cardamom. Share your photos and comments if you make this recipe. Just leave a comment or #chowdownlowdown and @michelleheyden. Happy Fall Baking!
Cardamom Walnut Pound Cake
Cardamom Walnut Pound Cake
2 cups unbleached all-purpose flour
2 t. ground cardamom
1/2 t. salt
2 cups walnuts, chopped
1 cup unsalted butter, softened
2 cups granulated sugar
1 T. vanilla extract
7 large eggs
1/2 cup milk
Powdered sugar, for sprinkling
Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan, set aside. In a medium bowl, combine ½ cup flour, cardamom, salt and walnuts. Set aside.
In a mixer bowl, beat butter on medium-high until smooth and creamy, about 2 minutes. Add sugar; beat until fluffy, about 5 minutes. Beat in vanilla; add eggs one at a time, beating 30 seconds after each. Fold in remaining flour, nut mixture and ½ cup milk. Pour batter into prepared pan, place pan on middle rack in oven, bake at 325 for 1 hour 20 minutes depending on your oven temperature and toothpick inserted in cake center comes out clean.
Remove cake from oven to wire rack and cool 15 minutes; invert cake on wire rack and cool completely. Garnish with glaze or powdered sugar.
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