This recipe is perfect in a decorative bundt pan.  It keeps well and the flavor intensifies after 24 hours.

3 cups all-purpose flour
2 teaspoons Ground Cardamom*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
1 tablespoon Vanilla Bean Paste* (or Vanilla Extract*)
4 large eggs
1 ½ cup buttermilk

Preheat oven to 350°F. Generously butter pan and dust with flour, knocking out excess.

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Add vanilla bean paste and beat until well combined, about 1 minute. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.


*Available at Zest!



Cardamom Vanilla Pound Cake