Tuesday, July 5, 2011

Scandinavian Cardamom Buttermilk Cake

Ok, first I must say to you ... "This cake rocks my socks!" Truly, it is so yummy! When Kayla graduated, this was the cake that she requested for her graduation dinner ... no kidding. She said it is by far the best cake she has ever eaten. Now, I do not agree with the best ever thing, but it certainly is good.

I had never had a cake with cardamom before and it was a bit different at first, but wow, it really grew on me and I enjoy it a lot. It is not at all overly sweet which is great for me because I really kinda hate frosting lol. Hey...don't judge! Anyway, take a look and see what you think.

If you look closely at the bottom and the top (just under the frosting) you can see a coarser texture. That my dear wonderful bloggy friends is a yummy mixture of nuts and sugar that bakes into the cake and gives this really yummy little crunch to the cake.


non stick cooking spray
1 1/2 sticks of butter, softened
3/4 c pecans, finely chopped
 1/4 c sugar
1c sugar
5 tbsp sugar
1 orange
2c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground ginger
1c buttermilk
2 tsp vanilla
1/2 c light brown sugar, packed
2 large eggs
1 1/2c heavy whipping cream
1pt raspberries, slightly smooshed (its a word!)

Preheat the oven to 350 degrees.

Spray the non stick cooking spray on the bottom of 2 round 8 or 9 inch pans. In a small bowl, combine the pecans and the 1/4c sugar. Mix together and then divide evenly between the two pans. Roll the contents around and along sided to stick and then even out the mixture that will not stick in a think layer on the bottom of each pan.

From the orange, grate 1/2 tsp  zest and squeeze 2tbsp of juice.

In a bowl, stir together flour, baking soda, salt, cardamom, ginger, and orange peel. In a second bowl mix the buttermilk, orange juice, and 1 tsp vanilla.

In a mixer, beat the butter until smooth. Add 1c sugar and brown sugar, mixing until combined. Add eggs, one at a time. Add flour mixture alternately with the liquid mixture. Blend until smooth.

Pour batter into the pans, dividing evenly. Be careful not to scrape the bottom of the pan. Cook about 30 min, until done. Cool for 10 min, then loosen with a butter knife. Invert onto cooling racks or plates.

After cake is completely cool make the whipped cream by mixing the heavy whipping cream, the remaining sugar, and the vanilla on high speed until stiff peaks form. Take the slightly smooshed raspberries and fold in.

Put one layer of cake, pecan/sugar side down on the cake plate/serving plate frost with half of the frosting and then top with the next layer with the pecan/sugar side up. Frost with the remaining frosting, and if desired top with any extra raspberries.

Enjoy! I really hope everyone had a great holiday, for those that celebrated Independence Day! My day did not go as planned at all lol, but... these things happen right?

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Show Me What Ya Got at Not Just a Housewife.
Tasty Tuesdays



  1. This does sound yummy! I had a friend who sent me cardamom from the states and I had no idea what to use it in...maybe this is the recipe I have been waiting for!!

  2. it does look good. I've never used cardamom. Wouldn't even know what to do with it other than this cake...lol

  3. hmmm, might have to try it out one day. i've used cardamom in gingery type baked goods but not on its own.


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