Showing posts with label Cardamom Pound Cake. Show all posts
Showing posts with label Cardamom Pound Cake. Show all posts

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.