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Cardamom Cream Pound Cake

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Ingredients
  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
  Vanilla 1 Teaspoon
  Eggs 4
  All purpose flour/Unbleached flour 3 Cup (48 tbs) (Pillsbury's Best)
  Baking powder 3 Teaspoon
  Cardamom 2 Teaspoon
  Salt 1 Teaspoon
Directions

Heat oven to 325°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 325°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.
Cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
16

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