Normennenes Recipe Book 

Cardamom Bundt Cake

Contributed by Judy H. — 2014
“Scandinavians have had an affinity for cardamom ever since the Vikings first sampled the aromatic spice during their raids on Constantinople, subsequently establishing enduring supply lines for the very pricey pods (only saffron and vanilla are more expensive). Cardamom comes in two different varieties - black and green. Scandinavians prefer the green variety, harvested from Elettaria cardamom, a perennial related to ginger. You can also find cardamom pods that have been sun-bleached white - this allows one to create desserts and sauces without dark specks from the seeds, but has the disadvantage of also weakening the flavor.”
  [ref. About Food (All About Cardamom, Scandinavia's Favorite Spice)]


3-10 vanilla wafer cookies
1-¾ cups flour
1 tsp baking soda
1 cup sugar
3 eggs
½ cup unsalted butter (1 stick),
2 tsp cardamom (or to taste)
½ tsp cinnamon
2/3 cup sour cream
1 small pkg citron, diced
small amt candied cherries
    or raisins (optional)
powdered sugar for dusting

  1. Pre-heat oven to 350℉.
  2. Grease bundt or tube pan with baking spray.
  3. Combine flour and baking soda in a small bowl and set aside.
  4. Place sugar and butter in a mixing bowl and beat until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating after each addition, about 15 minutes, minimum.
  6. Beat in cardamom and cinnamon.
  7. Pour batter into pan.
  8. Bake until toothpick in center of cake comes out clean (about 50 minutes).
  9. When cool remove from pan and dust with powered sugar.