Jerry Anne Cardamom Cake
Published October 31, 1992
- Total Time
- 1 hour 30 minutes
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Ingredients
1 ½ cups unsalted butter, plus some for greasing the pan
2 ¾ cups sifted cake flour, plus some for dusting the pan
1 pound confectioners' sugar
6 large eggs
½ teaspoon hulled cardamom seed, crushed
½ teaspoon grated orange zest
½ teaspoon lemon zest
1 ½ teaspoons vanilla extract
Nutritional analysis per serving (10 servings)
75 grams carbs; 185 milligrams cholesterol; 602 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 31 grams fat; 1 gram fiber; 48 milligrams sodium; 7 grams protein; 45 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Grease and flour a 10- to 12-cup tube pan.
- Step 2
Beat the butter until creamy. Add the confectioners' sugar and beat until very fluffy. Beat in the eggs one at a time.
- Step 3
Stir in the flour. Mix in the cardamom, orange and lemon zests and the vanilla. Pour the batter into the pan.
- Step 4
Bake for about 1 hour or until the cake springs back to the touch and starts to pull from the sides. Cool 10 minutes. Unmold onto a serving plate. Serve warm or cold, cut into thin slices.
Private Notes