Monday, May 16, 2011

Cardamom Pound Cake


I am fascinated by the differences in what people do and don't like to eat.  Broccoli and liver probably top the list, but we all have something we don't care for. 


Over the weekend, I was lucky enough to be invited to my godson's graduation celebration.  (Yes, we're all very proud of our newly minted summa cum laude graduate!)


At a long table with a very large group of people, everyone wanted the Caramel Apple Bread Pudding -- everyone except for two of us.  It sounds delicious!  Caramel apple?  What's not to love? Um, well, for some of us, the bread pudding is the icky part.  Okay, I can hear you howling now.  Who doesn't love bread pudding?  Me.

To be fair, I did taste it.  Just not my cuppa, though my cheesecake was excellent.

While my friend Amy was visiting recently, she whipped up an incredible artichoke dipping sauce out of butter, powdered mustard, lemon juice, salt, and pepper.  It was so good that I sopped up every last drop with bread. 

I had to reproduce it in a larger quantity.  Surely it would be great with pasta!  So for the last two weeks, I've been trying pasta with a lemon mustard sauce.  (The last time it was with salmon and asparagus.) 

I was certain I would be sharing the recipe with you.  But I didn't like it.  I have come to the sad conclusion that I don't particularly like lemon with pasta.  Love lemon, love pasta -- just not together.

Consequently, I'm sharing a recipe for Cardamom Pound Cake.  A lot of people have told me how much they liked my Skillet Caramelized Pear Cake, so when I wanted a pound cake without sour cream or a pound of butter, I took a chance that the ingredients in that recipe might work nicely.  It doesn't taste like a traditional pound cake but the cardamom adds a nice flavor that still makes it a great neutral for adding fruit or ice cream and it has the lovely texture and feeling of pound cake.  We skipped the whipped cream this time and ate it with mangoes and cantaloupe.


Cardamom Pound Cake

1/2 cup canola or olive oil (not one with intense flavor)
2 large eggs
1 1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cardamom
1 tablespoon vanilla
2 cups flour
2/3 cup milk

Preheat oven to 350.  Line a small loaf pan (approx. 9" x 4") with parchment paper.

Beat together the oil, eggs, sugar, paking pwder, baking soda, cardamom, and vanilla.  Beat in the flour, alternating with the milk.

Pour into a loaf pan and bake 50-60 minutes or until a cake tester comes out clean.

Serve with whatever you have on hand.  Ice cream, creme fraiche, whipping cream, top with fresh fruit, or enjoy plain.






20 comments:

  1. Krista, this looks like a much healthier version of pound cake...and still just as moist and tasty!

    Not like bread pudding! Ack! I think we've all got stuff we're not wild about, though (know I do!)

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  2. Elizabeth, I suspect that it might be healthier since it isn't loaded with butter and sour cream. Surprisingly, though, the taste and texture are still good!

    ~ Krista

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  3. This looks lovely, Krista! And I am so glad you didn't do broccoli liver cake. Thanks!

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  4. Krista, love the experimenting and the honesty. I do like lemon with pasta, but it needs just the right mixture. I'll test a few and send them along to you and you can see, yet again, if it still doesn't work.

    Also love the new logo for your Domestic Diva. I'm sensing a Halloween theme there!

    ~Avery
    AveryAames.com

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  5. Broccoli liver cake? Now there's a flavor combination sure to appeal! LOL. Actually, I bet someone could create a broccoli liver pate that wouldn't be too bad.

    ~ Krista

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  6. I'm willing to try, Avery!

    Thanks for noticing my new domestic diva logo. Can't imagine why you associated it with Halloween! ; )

    ~ Krista

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  7. I'm not 100% fond of bread pudding either, although some friends of ours got us to try it again a few months ago and I really enjoyed it. Surprised the heck out of me!

    Like Avery, I love lemon and pasta. One of my favorite combinations. Which is why this blog is so much fun - there's so many different opinions.

    Thanks for the pound cake recipe. Looks fabulous. As does your Diva logo. That's so great!

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  8. Sounds good! I love cardamom (I've always called it cardamon). My grandma's homemade bread was a requirement at Thanksgiving and Christmas, and had cardamon in it. It has sugar in it, but is not a sweet bread. It is the BEST bread for turkey sandwiches.

    I didn't used to like bread pudding either. Now I like it a little, I just don't want to see it before it is baked.

    September is getting closer...can't wait to see what Sophie's up to. I've said it before, but I like how your adult women (especially Sophie) have depth but aren't catty and weird. You've given us enough background on Natasha to even forgive her weirdnesses. I would love for Sophie, Nina, and Natasha to team up sometime and solve a mystery together. Oh, I also like that you don't write in strange apologies for Sophie enjoying cooking and traditionally feminine pursuits. *** SORRY for rambling - I actually was just reading some reviews of your books on Amazon, and some people seem to think that Sophie "serves" other people too much. -- As if there is something wrong with enjoying cooking and entertaining. *** Rambling over, sorry again.

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  9. Thanks, Julie! I wish you or Avery would post one of your favorite lemon pasta recipes. I have a hunch I just don't like that combination, but I'm willing to try!

    ~ Krista

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  10. Christi, you're too kind. Thank you so much! Hmm, I'll have to think about Natasha teaming up with Sophie and Nina. That's a great idea!

    Thank you, too, for your comments about Sophie not being apologetic for liking cooking and traditionally feminine pursuits. Unfortunately, I've seen some of those reviews, too. My feeling is that most women do serve a lot of people. We have family and friends who depend on us, and we're often the ones who carry the torch for continuing traditions and making our homes and the lives of our friends and families special. I'm sorry those people don't like the books, but gee, they are Domestic Diva Mysteries! What did they expect? ; )

    ~ Krista

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  11. Krista,
    YEAH! That's right! People apologize for who they are, who they aren't, what they think, what they don't think, until it becomes ridiculous. People aren't beige Silly-Putty.

    And LOL - "Domestic Diva" should tip them off.

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  12. Thanks, Christi. I agree with you. I have to admit that I was upset when I first saw those comments, but my very wise editor asked me if I was writing my books to please them. She's so smart! I figure everyone doesn't like something . . .

    ~ Krista

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  13. Krista...I am an avowed bread pudding fan!! my mom used to make the best baked pudding with a sauce I have never ever been able to recreate!! Fortunately I am also a pound cake fan so I will try this one soon...thanks!
    I am intrigues with the lemon pasta recipe...perhaps we can get Avery to post one? These flavors are some of my favorites.

    As far as your detractors my mom used to tell us "don't let people live rent-free in your mind"...at the time I would roll my eyes but now that I'm a mom I say it often!!! Keep writing this lovely series...

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  14. I hope you like the pound cake, Nanc! Maybe Avery or Julie will share a lemon pasta recipe.

    Your mom was clever and so right. Thanks for your kind support!

    ~ Krista

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  15. Krista, not liking bread pudding is blasphemy to my New Orleans roots, but I'll let you slide on that! 'Cuz we all have our little pecadillos!

    There are 3 things I used to NEVER eat, since I was a toddler: liver, sweet potatoes and brussels sprouts, ick. I've now whittled it down to only 1, believe it or not. I discovered at a French restaurant, in Dallas of all places, that if properly cooked, not overdone, that brussels sprouts can be edible; then I learned to roast them too, and also add bacon, lol. Same goes for sweet potatoes, it's a gag-reflex, texture thing with me--don't overcook 'em, and they're also okay roasted and good in Southwestern Pork Stew! Once I even had a decent mild pate' and didn't choke, but I otherwise just can't cook liver and onions or fried in my kitchen---so my poor dh must have it only on rare occasions when we visit my mom!(& I'm not in the house to smell it, P-U)

    Your pound cake sounds scrumptious and my cardamom is languishing in the spice cabinet, so great idea! (BTW-Christi, I used to always say cardamoN too! I'm sure we're not alone!)

    Oh, I just remembered, since I LOVE lemon with pasta, I copied and tried author Nancy Martin's recipe (of The Lipstick Chronicles blog) and it has shrimp and broccoli. Can send you my copy if it's not in the archives at the site. Think it was in May of 2009, and titled Garlic & Lemon Broccoli Pasta.

    PS~ Quit reading reviews! ;)

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  16. K - So many things to comment on (so little space)...first I'd like to say three cheers to your summa cum laude godson! That party sounded like a very good time -- and I would have gone for the cheesecake, too. Your post today is right up my alley. I'm always looking for ways to lighten up dessert, and cardamom is a spice I've been eager to try in a recipe. Yours wins! The pound cake looks absolutely perfect for summer fruits + whipped cream. I also have to say that your logo had me grinning. I can hardly wait for the Domestic Diva to do Halloween. :)

    Have a great week,
    ~ Cleo Coffeehouse Mystery.com
    Cleo Coyle on Twitter

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  17. Look amazing! But where the heck do I get cardamom?

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  18. Alleged Author, the brand I currently have is McCormick, purchased in the regular spice aisle of the grocery.
    If you can't find it, you can always order online from a spice place, such as my favorite, Penzey's. They currently have a coupon (code is KINDNESS) for any 1/2 cup jar FREE until 7/11/11. (Only spices that come in that size count for the freebie)

    Hope that helps.

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  19. Wow Lynn in Texas! That's great! I'm going to check them out.

    Thanks!

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  20. You're welcome, Christi. Always happy to help out another foodie!

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