Our Swedish cousin Margareta taught us this simple, but yummy, recipe. If you love cardamom, you will love this!

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.

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  • Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

410 calories; protein 5.3g; carbohydrates 54.7g; fat 19.6g; cholesterol 50.8mg; sodium 278.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2019
I absolutely love this cake! I think this is the perfect coffee or tea cake & will use this as the base for strawberry shortcake. The cardamom is not overpowering and, while I thought buttering the pan and using bread crumbs were odd, they gave the cake a buttery crunch which I loved (next time I'll be sure to use unsalted butter, though). I did not bother with the "topping" because I did not want the cinnamon to affect the cardamom. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2019
Very tasty cake, this recipe has gone into my 2-ring binder of go-to cooking. Read More
Rating: 5 stars
10/20/2019
I absolutely love this cake! I think this is the perfect coffee or tea cake & will use this as the base for strawberry shortcake. The cardamom is not overpowering and, while I thought buttering the pan and using bread crumbs were odd, they gave the cake a buttery crunch which I loved (next time I'll be sure to use unsalted butter, though). I did not bother with the "topping" because I did not want the cinnamon to affect the cardamom. Read More