Nutty Cardamom Bundt Cake

Nutty Cardamom Bundt Cake with a Salted Brown Sugar Bourbon Glaze

Ingredients

For the Nutty Cardamom Bundt Cake:

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons ground cardamom
  • 2 teaspoons Fine Sea Salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk full fat or lowfat
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans

For the Salted Brown Sugar Bourbon Glaze:

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon Fine Sea Salt
  • 1/4 cup heavy cream
  • 1/2 cup powdered sugar

For the Top:

  • 1/2 cup chopped pecans
  • Coarse Sea Salt

Instructions

  • Preheat the oven to 325 degrees F. Spray a 12-15 cup capacity bundt pan with baking spray and set aside. Mix the flour, cardamom, Fine Sea Salt, baking powder, and baking soda in a medium bowl. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Turn the mixer on low and add in the eggs, buttermilk, and vanilla. Scrape the bowl and slowly add in the flour mixture. Scrape the bowl once again and mix in the chopped pecans.
  • Pour the batter into the prepared bundt pan and bake for 60-70 minutes. Do not open the oven to test the cake until at least 55 minutes have passed, or the cake may deflate. Test the cake by inserting a wooden skewer into the center. If it comes out clean, remove the cake from the oven and cool. Wait at least 20 minutes before flipping it out of the pan onto a wire cooling rack.

For the Salted Brown Sugar Bourbon Glaze:

  • Place the brown sugar, butter, bourbon, vanilla, and Fine Sea Salt in a skillet. Set over medium heat and whisk until the brown sugar fully dissolves. Then remove from heat and whisk in the cream and powdered sugar. Whisk until completely smooth.
  • Place the cooling rack and cake on a piece of wax paper. Pour the glaze over the top of the cake, allowing it to run down all the sides. Sprinkle the nuts over the top of the cake. Once the glaze is almost completely dry, sprinkle the top with Coarse Sea Salt to taste.

Our daughter in law found the recipe here.

It was delicious and we would make it again.

About Ellenhttps://happywonderer.com/I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

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