Tuesday, November 5, 2013

Fall Pound Cake

I made this lovely little pound cake a few weeks ago when I still had some of my favorite Seckel pears around to slice and serve with it. The cardamom is so different I just love it!

Cardamom Pound Cake

3/4 cup butter at room temp
3/4 cup sugar
3 eggs room temp
2 cups flour
1 and 1/4 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1/4 cup milk
1/2 cup sour cream

1 teaspoon vanilla extract
1/4 teaspoon almond extract

1/3 cup slivered almonds

Beat the sugar and butter together until fluffy, scraping down occasionally. Add the eggs one at a time beating after each. Mix the dry ingredients together in a small bowl and mix the milk, cream and extracts together in a measuring cup. On low speed add 1/3 of the dry and then 1/2 of the milk, then repeat ending with dry, mix just until combined. Spray your pan - I used this cute one but a normal loaf pan will work - with baker's joy or just butter it and sprinkle in a layer of almonds then pour in your batter. Bake at 350 degrees for about 45-55 min - depends on your oven. Check on the early side that a toothpick comes out clean, let cool in pan for about 10 min then turn out. Serve with sliced fall fruit or just a dab of whipped cream. Let the perfumed aroma fill your house!

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