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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: This cake is exquisite! Every person I've served it to has asked me for
the recipe. It makes a great brunch item. From the Moosewood Cookbook.
Preheat oven to 350 deg. F. Grease and flour a 10-inch tube or bundt pan.
In a LARGE (she's not kidding, folks) mixing bowl, beat butter with 2 cups
brown sugar until light and fluffy. Add eggs, one at a time, beating well
after each. Stir in the vanilla.
Sift together the flour, baking powder, soda, salt, and cardamom in a
separate bowl.
Add the flour mixture, 1/3 of it at a time, to the butter mixture,
alternating with the sour cream. Stir just enough to blend after each
addition. Don't beat or otherwise overmix.
Combine 1/4 cup brown sugar, cinnamon, and walnuts in a separate small
bowl.
Spoon approximately 1/3 of the batter into the prepared pan. Sprinkle with
half the nut mixture, then add another third of the batter. Cover with
remaining nut mixture, then top with remaining batter. Lightly spread into
place.
Bake approximately 1-1/4 hours or until a knife inserted all the way in
comes out clean. Allow to cool in the pan for 20 minutes, then invert onto
a plate. Cool at least 30 minutes more before cutting into it.
Serves 24
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