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Serves
10-12
Author Notes
My grandmother, Janet, got this recipe from an innkeeper in Stowe, Vermont in the 50s, and my family has made it ever since. In the popular recipe, the cake is served heat with a dusting of powdered sugar, nonetheless my mother modified it by adding a rich brown sugar icing. It be the correct iciness celebratory cake! – HMC —HMC
Test Kitchen Notes
The batter says plenty in regards to the cake. This one in point of fact spoke to me. It is rich, aromatic and makes licking the spoon a sensory treat. The cake in its baked form would no longer betray the batter’s foreshadowing of a dense, heady, bitter-cream espresso cake-love crumb. Don’t skip the brown sugar frosting, which types a caramelized coating paying homage to a laborious-shell dip on a at ease-inspire ice cream cone and provides a large contrasting texture. —cheese1227
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Test Kitchen-Licensed
Substances
- for the cardamom cake
1 cup
butter, softened relatively
1 cup
brown sugar
1 cup
granulated sugar
2
eggs
1 teaspoon
vanilla
3 cups
flour
1 teaspoon
baking soda
1 teaspoon
ground cinnamon
2 teaspoons
ground cardamom seed
8 oz
bitter cream (traditional, no longer non-fleshy)
- for the brown sugar icing
2 cups
brown sugar
6 tablespoons
heavy cream
1/4 cup
unsalted butter
1 teaspoon
vanilla
1 cup
confectioner’s sugar
Instructions
- Preheat the oven to 275 F and butter and flour a bundt cake pan or tube pan. Cream the butter, brown sugar, and granulated sugar.
- Beat in the eggs one by one, and then beat in the vanilla.
- Sift together flour, baking soda, cinnamon, and cardamom in a runt bowl.
- Add bitter cream to the butter/egg/sugar combination, then add flour combination and gently fold moist and dry substances together unless blended.
- Pour batter into the ready pan and bake for half-hour at 275 F, then turn up the oven to 300 F for one other half-hour, or unless the dwell is evenly golden and a toothpick comes out neat. Enact no longer overbake!
- Preserve shut away pan from oven and let sit down for quarter-hour. Invert onto a rack to chill.
- For the icing, heat brown sugar, cream, and butter in a heavy saucepan unless the mix reaches a rolling boil, stirring the total whereas.
- Preserve shut away pan from heat and lope in the vanilla and then sift in the confectioner’s sugar and lope with a traipse to remove any ideal clumps.
- Pour icing onto the entirely cooled cake, allowing it to bustle down the perimeters freely. The icing will harden mercurial, so pour it gradually whereas moving the pan in a circle to shroud the total high. Allow icing to harden for in any case half of an hour before serving.
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