Cardamom Cream Pound Cake
|Margarine/Butter, softened||2 Tablespoon (Parkay)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Coconut||2 Cup (32 tbs)|
|Grated orange peel||1 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Orange extract||2 Teaspoon|
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury's Best)|
|Baking powder||3 Teaspoon|
Heat oven to 325Â°F.
Using 2 tablespoons margarine, grease 12-cup fluted tube pan.
In medium skillet, over medium heat, heat 1/4 cup margarine until golden brown; remove from heat.
Stir in coconut and orange peel; set aside.
In large bowl, whip cream until stiff peaks form; set aside.
In large bowl, beat sugar, orange extract, vanilla and eggs 5 minutes at high speed.
Blend whipped cream into egg mixture.
Lightly spoon flour into measuring cup; level off.
Gradually blend in flour, baking powder, cardamom and salt; beat 2 minutes at medium speed.
Spoon half of coconut mixture into bottom of prepared pan.
Pour 2/3 (about 3 1/2 cups) batter over coconut.
Spoon remaining coconut mixture over batter; pour remaining batter over coconut.
Bake at 325Â°F.for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 20 minutes; invert onto serving plate.