2 sticks butter, softened to room temperature
3 C sugar
2 tsp. vanilla
2 heaping tsp. ground cardamon
3 C flour
1 C 1/2 and 1/2 or whole milk
Cream butter and sugar together. Crack the eggs into a 2 cup measuring cup. Add one at a time while beating with a mixer. Add vanilla and cardamon, mixing well. Add about 1/3 flour and milk alternately mixing after each addition. Mix just till blended. Do not over mix.
Pour into a greased and floured Bundt pan OR into 2 loaf pans (greased and floured).
Bake at 275 degrees for one hour. Then increase oven temperature to 350 and bake for another 15-20 minutes. Insert toothpick into center to check for doneness. Remove from oven and place on a cake rack to cool about 15 minutes. Then slide knife around edges and invert onto a cooling rack or wooden board.
Serve warm with Orange Glaze spooned over top of individual servings.
Makes 16 to 20 servings.
NOTES: This cake freezes well. Wrap individual pieces in plastic wrap or better still in wax paper and freeze in a single layer on a cookie sheet. When frozen pack pieces into a large zip lock freezer bag. Individual pieces can be removed from the freezer as needed. Makes a very nice holiday staple to have on hand for unexpected company. Thaw for 10 – 15 minutes, warm the glaze and serve.
For an even more exotic treat include 1/4 tsp. coarse black pepper to the batter before baking. Cardamon and black pepper make a great flavor combination.
1 C orange juice
1 C sugar
Boil gently about 10 minutes. Serve warm over Cardamon Cake.