Here's an old favorite at my house. Disclaimer: I did not invent this
recipe. It's not mine. It's someone else's. Might've been Bon Appetit from
many years ago. I have no pictures of the cake. If I did, you'd be welcome
to steal them and call them yours.

If you don't have an electric mixer, beat the batter with a big whisk
instead. The cake may turn out a little heavier this way, but it's still
delicious.

Cardamom Cake


½ to ¾ cup crumbs made from vanilla wafer cookies

2 tbs butter, preferably unsalted (to grease pan)

2 cups all-purpose flour

1-1/4 cups sugar

2 tsp baking powder

2 tsp powdered cardamom

½ tsp salt

3 eggs, at room temperature

1-1/2 cups heavy cream



Preheat oven to 350 F.



Place 8-10 vanilla wafers between sheets of waxed paper and, using a rolling
pin, grind into moderately coarse crumbs. Butter a 9" kugelhopf mold or
Bundt pan. Pour in cookie crumbs and rotate pan to coat sides. The finer
crumbs will stick, leaving the coarser crumbs in the bottom. Distribute
these evenly - they'll become the topping on the cake. There should be
about ¼" of the coarse crumbs.



In large bowl of electric mixer, combine flour, sugar, baking powder,
cardamom and salt. On low speed, blend in the eggs and heavy cream until
thoroughly combined. Increase speed to medium and mix until the batter has
the consistency of softly whipped cream, approximately 5 minutes. Pour into
prepared pan. Bake until toothpick comes out clean, about 55 minutes. Turn
out onto rack immediately and cool before serving.



If desired, dust lightly with confectioner's sugar just before serving. If
cake is to be stored more than a couple of days, wrap tightly and
refrigerate.



Tips:

- Stick with name brand vanilla wafers, such as Nabisco. The store brands
don't seem to have much vanilla flavor.

- The original recipe called for only 1 tsp of cardamom. If you find the
flavor too strong, go ahead and reduce it to this amount.

Doug Kanter wrote:

> If you don't have an electric mixer, beat the batter with a big whisk
> instead. The cake may turn out a little heavier this way, but it's still
> delicious.
>
> Cardamom Cake
>

I never had much experience with cardamom until Bon Appetit magazine
featured orange cardamon cupcakes on it's cover a few years ago. Those
are unbelievably good, and now I make them all the time. This cake
sounds great, and how easy -- you only mess up one mixing bowl. Thanks
for sharing.

Sandy

wrote:

> I never had much experience with cardamom until Bon Appetit magazine
> featured orange cardamon cupcakes on it's cover a few years ago. Those
> are unbelievably good, and now I make them all the time. This cake
> sounds great, and how easy -- you only mess up one mixing bowl. Thanks
> for sharing.

Thanks for mentioning the orange cardamom cupcakes, they look
interesting. I might give them a try this weekend.

I see a few minor modifications. I normally sub orange flower
water with cointraeu or grand marnier. Plus the pic makes me
think the frosting should be applied a with a light hand.
I'd probably dot it on sparingly with a pastry bag.

<http://www.epicurious.com/recipes/recipe_views/views/109555>

--
Reg

Doug Kanter wrote about Cardamom Cake....(snip)
As I don't recal ever using it, could some kind soul give me an idea
what Cardamom may taste like?

Picky

"PickyJaz" > wrote in message
oups.com...
>
> Doug Kanter wrote about Cardamom Cake....(snip)
> As I don't recal ever using it, could some kind soul give me an idea
> what Cardamom may taste like?
>
> Picky
>

No. Nobody can tell you. It's totally unique. Go buy some in the spice aisle
of the supermarket.

Reg wrote:
> wrote:
>
> > I never had much experience with cardamom until Bon Appetit magazine
> > featured orange cardamon cupcakes on it's cover a few years ago.
>
> I see a few minor modifications. I normally sub orange flower
> water with cointraeu or grand marnier. Plus the pic makes me
> think the frosting should be applied a with a light hand.
> I'd probably dot it on sparingly with a pastry bag.

> --
> Reg

This was also the first time I used orange flower water, and I love the
fragrance and flavor....very subtle, but distinct and really lovely.
I've made them for weddings and showers and they really are a hit. The
frosting is really just a good basic vanilla buttercream that goes well
with it, but I've also flavored it with fiori di sicilia
(orange-vanilla flavor) and almond, depending on the request. I
usually substitute an equal amount of cream cheese for half of the
butter in the frosting...I like the texture better.

Sandy

Doug Kanter wrote:
> Here's an old favorite at my house. Disclaimer: I did not invent this
> recipe. It's not mine. It's someone else's. Might've been Bon Appetit from
> many years ago. I have no pictures of the cake. If I did, you'd be welcome
> to steal them and call them yours.
>
> If you don't have an electric mixer, beat the batter with a big whisk
> instead. The cake may turn out a little heavier this way, but it's still
> delicious.
>
> Cardamom Cake

Wonderful!
Thanks, I adore cardamom.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"Reg" > wrote in message
. com...
> wrote:
>
>> I never had much experience with cardamom until Bon Appetit magazine
>> featured orange cardamon cupcakes on it's cover a few years ago. Those
>> are unbelievably good, and now I make them all the time. This cake
>> sounds great, and how easy -- you only mess up one mixing bowl. Thanks
>> for sharing.
>
> Thanks for mentioning the orange cardamom cupcakes, they look
> interesting. I might give them a try this weekend.
>
> I see a few minor modifications. I normally sub orange flower
> water with cointraeu or grand marnier. Plus the pic makes me
> think the frosting should be applied a with a light hand.
> I'd probably dot it on sparingly with a pastry bag.
>
> <http://www.epicurious.com/recipes/recipe_views/views/109555>
>
> --
> Reg
>

Icing is for children and stray dogs, and fat people. If the cake is right,
there is no need for icing.

"PickyJaz" > wrote in message
oups.com...
>
> Doug Kanter wrote about Cardamom Cake....(snip)
> As I don't recal ever using it, could some kind soul give me an idea
> what Cardamom may taste like?
>
> Picky
>

Alternate response to your question:

"I don't recall ever tasting it, could some kind soul give me an idea what
pussy may taste like?"

Go find out.

PickyJaz > wrote:

>Doug Kanter wrote about Cardamom Cake....(snip)
>As I don't recal ever using it, could some kind soul give me an idea
>what Cardamom may taste like?

If it's called "Coffee Cake" the predominant seasoning is
usually cardamom.

Steve

Steve Pope wrote:
> PickyJaz > wrote:
> >Doug Kanter wrote about Cardamom Cake....(snip)
> >As I don't recal ever using it, could some kind soul give me an idea
> >what Cardamom may taste like?
> If it's called "Coffee Cake" the predominant seasoning is
> usually cardamom.
Thank you so much, Steve. I certainly could just go buy cardamom to
learn it's taste, as Doug was quick to point out, but with your so
simple tell I now won't hesitate.

Picky

Doug Kanter wrote:

> Icing is for children and stray dogs, and fat people. If the cake is right,
> there is no need for icing.


Your pronouncement assumes children don't eat which, in my
opinion, shows some lack of insight.

--
Reg

"PickyJaz" > wrote in message
oups.com...
>
> Steve Pope wrote:
>> PickyJaz > wrote:
>> >Doug Kanter wrote about Cardamom Cake....(snip)
>> >As I don't recal ever using it, could some kind soul give me an idea
>> >what Cardamom may taste like?
>> If it's called "Coffee Cake" the predominant seasoning is
>> usually cardamom.
> Thank you so much, Steve. I certainly could just go buy cardamom to
> learn it's taste, as Doug was quick to point out, but with your so
> simple tell I now won't hesitate.
>
> Picky
>


Steve's comment about coffee cake is a bit off. A quick survey of 10 or so
recipes at www.epicurious.com reveals no cardamom in any of them. And, I've
never noticed the unique taste of cardamom in any coffee cake sourced from a
supermarket, regardless of whether it was baked in-store, or one of the
Entenmann's or Sara Lee versions. This is not to say that it wouldn't be a
good addition to a coffee cake, but to tell you that you've run across it
regularly in such a cake is erroneous, unless you've got an interesting
bakery nearby.

However, a search for just the word "cardamom" at that site came up with
some VERY interesting results, all of them quite unique. For instance:

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP
CARDAMOM PEA SOUP
CARDAMOM-SCENTED LAMB WITH MASHED SWEET POTATOES

Like I said, you just have to buy some. It's really not like anything else.

"PickyJaz" > wrote in message
oups.com...
>
> Steve Pope wrote:
>> PickyJaz > wrote:
>> >Doug Kanter wrote about Cardamom Cake....(snip)
>> >As I don't recal ever using it, could some kind soul give me an idea
>> >what Cardamom may taste like?
>> If it's called "Coffee Cake" the predominant seasoning is
>> usually cardamom.
> Thank you so much, Steve. I certainly could just go buy cardamom to
> learn it's taste, as Doug was quick to point out, but with your so
> simple tell I now won't hesitate.
>
> Picky

Cardomom can be an expensive spice. It comes in green and bleached white,
or black pods. It comes in ground, and I don't know whether the ground is
green or black, but green cardomom is the "true" cardomom.

For recipies requiring whole cardamom pods, a generally accepted equivalent
is 10 pods equals 1 1/2 teaspoons ground cardamom.

It is used quite a lot in India cooking.
Dee Dee

On 14 Apr 2006 20:41:33 -0700, PickyJaz wrote:

>
> Steve Pope wrote:
> > PickyJaz > wrote:
> > >Doug Kanter wrote about Cardamom Cake....(snip)
> > >As I don't recal ever using it, could some kind soul give me an idea
> > >what Cardamom may taste like?
> > If it's called "Coffee Cake" the predominant seasoning is
> > usually cardamom.
> Thank you so much, Steve. I certainly could just go buy cardamom to
> learn it's taste, as Doug was quick to point out, but with your so
> simple tell I now won't hesitate.
>
Dear Picky,

I'm not sure what certain people have against cardamon. Used in
moderation, it's sublime... but others are right, you have to taste it
because it's a very distinctive flavor. I guess you could categorize
it as a "sweet" spice, if that helps any.

Anyway, if you try it and like it - please post. I have a to-die-for
cardamon bread (makes wonderful toast) recipe I'll post for you at
that time. Then you'll have two recipes using cardamon.



--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" > wrote in message
...
> On 14 Apr 2006 20:41:33 -0700, PickyJaz wrote:
>
>>
>> Steve Pope wrote:
>> > PickyJaz > wrote:
>> > >Doug Kanter wrote about Cardamom Cake....(snip)
>> > >As I don't recal ever using it, could some kind soul give me an idea
>> > >what Cardamom may taste like?
>> > If it's called "Coffee Cake" the predominant seasoning is
>> > usually cardamom.
>> Thank you so much, Steve. I certainly could just go buy cardamom to
>> learn it's taste, as Doug was quick to point out, but with your so
>> simple tell I now won't hesitate.
>>
> Dear Picky,
>
> I'm not sure what certain people have against cardamon. Used in
> moderation, it's sublime... but others are right, you have to taste it
> because it's a very distinctive flavor. I guess you could categorize
> it as a "sweet" spice, if that helps any.
>
> Anyway, if you try it and like it - please post. I have a to-die-for
> cardamon bread (makes wonderful toast) recipe I'll post for you at
> that time. Then you'll have two recipes using cardamon.
>
>

When I used my breadmaker for a raisin bread, I would add a bit of cardamom
to the cinnamon and other spices. It always gave it a coffee cake taste
when it was sliced and toasted and butter, etc. on it.
Dee Dee

On Sat, 15 Apr 2006 11:30:52 -0700, sf >
wrote:

>On 14 Apr 2006 20:41:33 -0700, PickyJaz wrote:
>
>>
>> Steve Pope wrote:
>> > PickyJaz > wrote:
>> > >Doug Kanter wrote about Cardamom Cake....(snip)
>> > >As I don't recal ever using it, could some kind soul give me an idea
>> > >what Cardamom may taste like?
>> > If it's called "Coffee Cake" the predominant seasoning is
>> > usually cardamom.
>> Thank you so much, Steve. I certainly could just go buy cardamom to
>> learn it's taste, as Doug was quick to point out, but with your so
>> simple tell I now won't hesitate.
>>
>Dear Picky,
>
>I'm not sure what certain people have against cardamon. Used in
>moderation, it's sublime... but others are right, you have to taste it
>because it's a very distinctive flavor. I guess you could categorize
>it as a "sweet" spice, if that helps any.
>
>Anyway, if you try it and like it - please post. I have a to-die-for
>cardamon bread (makes wonderful toast) recipe I'll post for you at
>that time. Then you'll have two recipes using cardamon.

I am not Picky, but Hayabusa, but I would like to get it here, right
now, and subito, if you don't mind.

Hayabusa

On Sat, 15 Apr 2006 02:12:04 GMT, "Doug Kanter"
> wrote:

>
>"PickyJaz" > wrote in message
roups.com...
>>
>> Doug Kanter wrote about Cardamom Cake....(snip)
>> As I don't recal ever using it, could some kind soul give me an idea
>> what Cardamom may taste like?

>Alternate response to your question:
>
>"I don't recall ever tasting it, could some kind soul give me an idea what
>pussy may taste like?"

Believe me, he is right. Not in the particular taste, but in taste in
general. And in his choice of words, to some degree, too. Cardamom is
uncomparable and delicious. (Like p...)

Hayabusa

Doug Kanter wrote:

> Here's an old favorite at my house. Disclaimer: I did not invent this
> recipe. It's not mine. It's someone else's. Might've been Bon Appetit from
> many years ago. I have no pictures of the cake. If I did, you'd be welcome
> to steal them and call them yours.
>
> If you don't have an electric mixer, beat the batter with a big whisk
> instead. The cake may turn out a little heavier this way, but it's still
> delicious.
>
> Cardamom Cake
>

>snip<

Looks good.

Here is one of my favorite Cardamom recipes.

This is a great bread to serve with coffee. I served it when I had
some guests from Norway & they liked it very much.

* Exported from MasterCook *

Fresh Cherry Bread

Recipe By : The Baking Sheet, End of Summer, 1992
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits Hand Made
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stick Butter -- Softened
3/4 C Granulated Sugar
2 Eggs -- Beaten
1 Tbsp Vanilla Extract
1 3/4 C King Arthur Unbleached All-Purpose Flour
1/2 Tbsp Coriander -- Or Cardamom (I used Cardamom)
1/2 Tsp Salt
1 Tbsp Baking Powder
1 C Fresh Pitted Cherries -- *Note

This recipe uses coriander, the seed of the cilantro plant. It has a
mysterious and exotic taste.

*NOTE: or 1/2 lb unpitted cherries. Diced plums also work well.

Preheat oven to 350 deg F. Grease a 9 x 5" loaf pan.

Cream the butter and sugar together. Add eggs and extract.

Soft dry ingredients together and add to wet ingredients. Stir in
the cherries and mix until combined.

Spoon batter into loaf pan. Bake for 45 - 55 min. Insert a skewer
or cake tester; it will come out dry when the bread is done. Cool for
10 min in the pan and turn out on a rack to fully cool. This is best
eaten the next day.

Yield 1 loaf

This recipe is from The Baking Sheet, King Arthur Flour Co., P.O.
Box 876, Norwich, VT 05055, tel 802-649-3717.

Dee Randall wrote:
>
> Cardomom can be an expensive spice. It comes in green and bleached white,

heh, yeah, bought here it's about $10 to $12, but when I went to Norway,
I got a couple bottles for only $ 1.50. I just about died.

> or black pods. It comes in ground, and I don't know whether the ground is
> green or black, but green cardomom is the "true" cardomom.

Ground comes out sorta dark gray.

> For recipies requiring whole cardamom pods, a generally accepted equivalent
> is 10 pods equals 1 1/2 teaspoons ground cardamom.
>
> It is used quite a lot in India cooking.
> Dee Dee

And Norwegian pastries!

PickyJaz wrote:
> Thank you so much, Steve. I certainly could just go buy cardamom to
> learn it's taste, as Doug was quick to point out, but with your so
> simple tell I now won't hesitate.
>
> Picky

Sort of like nutmeg in its pungency, and a bit like the cinnamon
family. Really different from any other spice. Also hints of
coriander some to mind.

I love the stuff!

-L.

"Dee Randall" > wrote in message
...

> Cardomom can be an expensive spice. It comes in green and bleached white,
> or black pods. It comes in ground, and I don't know whether the ground is
> green or black, but green cardomom is the "true" cardomom.

Hah - that's just the outer pod. The others are not "false", just different,
like potatoes vs potato chips.

As far as expensive, so what? Why should it be cheap? It's a different
substance than cheaper spices. Should a 12 carat diamond be as cheap as a
pine cone?

"Denise~*" > wrote in message
m...
> Dee Randall wrote:
>>
>> Cardomom can be an expensive spice. It comes in green and bleached
>> white,
>
> heh, yeah, bought here it's about $10 to $12, but when I went to Norway, I
> got a couple bottles for only $ 1.50. I just about died.
>
>> or black pods. It comes in ground, and I don't know whether the ground is
>> green or black, but green cardomom is the "true" cardomom.
>
> Ground comes out sorta dark gray.
>
>> For recipies requiring whole cardamom pods, a generally accepted
>> equivalent is 10 pods equals 1 1/2 teaspoons ground cardamom.
>>
>> It is used quite a lot in India cooking.
>> Dee Dee
>
> And Norwegian pastries!

Funny how spices are used, heh? DH and I were in Norway and we went to one
'famous' pastry shop and got as many pastries as we could pack in our
stomachs in a day; we tried to taste them all. Funny, there is only one
pastry I really care a lot about, a cinnamon roll but I can't seem to make
it properly or find it. I'm very particular about it - tee hee.
Dee Dee

On Sun, 16 Apr 2006 23:25:21 +0200, Hayabusa wrote:

>
> I am not Picky, but Hayabusa, but I would like to get it here, right
> now, and subito, if you don't mind.

Hi, I'll post the recipe in a new thread in a couple of days (I don't
have it in my computer database, so I have to hand type it) . I think
you'll consider it worth the wait! The Fins call it Pulla, not sure
what the Swedes call it.... but it's basically the same bread. Mine
is a loaf, not a coffee braid, though.

Stay tuned!


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.