Pecan Cardamom Pound Cake

Today we made Pecan Cardamom Pound Cake!

This recipe is from the book, “Moosewood Restaurant Book of Desserts” published in 1997.

2C butter, 3C packed brown sugar, 6 eggs, 2t vanilla, 4C flour, 2T cardamom, 1 1/2t cinnamon, 1/2t allspice, 1/2t pepper, 2t baking powder, 1/2C brewed coffee, cooled, 1/2C milk, 1C chopped toasted pecans

Glaze: 1/2C coffee, 3C powdered sugar

Preheat oven to 350F. Grease a tube pan and dust it with flour. Cream butter and brown sugar together. Beat in eggs. Add vanilla. In separate bowl, sift the dry ingredients. Beat half into wet ingredients. Add coffee and beat until smooth. Beat in remaining dry ingredients. Beat in milk. Fold in pecans. Pour into prepared pan. Bake 75-90 minutes or until knife inserted in center of cake comes out clean. Cool 10 minutes before removing from pan. Mix glaze ingredients until barely pourable. Pour on cooled cake.

Orange Cardamom Cupcakes

Today we made Orange Cardamom Cupcakes (aka Mini Orange & Cardamom Muffins)!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

2 oranges, 1 1/3C milk, 2C flour, 1T baking powder, pinch salt, 3/4C sugar (or heaping 1/2C superfine sugar), 1T ground cardamom*, 2 eggs, 6T sunflower oil or 6T butter, melted

*We used ground cardamom instead of 6 cardamom pods, seeds removed and crushed

Preheat oven to 400F. From one orange, grate 1t orange zest. Juice both oranges. Add enough milk to equal 1 1/3C. In separate bowl, lightly beat eggs. Stir in zest. Beat in butter and orange mixture. Sift together dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until just blended. Spoon into paper liners in cupcake tin, or non-stick cupcake tin. Bake 15 minutes or until a toothpick stuck in a cupcake center comes out clean.