| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bundt, Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour; sifted |
| 1 1/2 | ts | Ground cardamom |
| 1/4 | ts | Salt |
| 2 | ts | Baking soda |
| 1 | c | Butter at room temperature; (8 oz.) |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | c | Sour cream |
INSTRUCTIONS
325°F Butter and flour a 10-inch bundt pan. Sift together flour, cardamom, salt and baking soda, set aside. Cream butter and sugar well. Beat in eggs thoroughly. Alternatively add the flour in four even portions and the sour cream in three even portions to the butter mixture, mixing well after each addition. Pour batter into prepared pan, distributing evenly with a rubber spatula. Bake for around 45 to 50 minutes or until the cake pulls away from the sides of the pan and a toothpick come out clean from the center. Cool in the pan on a rack for about 5 minutes, then turn over and release onto the rack to finish cooling. When cake is completely cool dust with powdered sugar rubbed through a sieve or choose one of the following Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 7, 1998
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