Cardamom-Walnut Pound Cake
A number of years ago I ordered a slice of walnut cake at a local restaurant that was known for its homemade desserts. The cake was wonderful and I searched for a recipe to match its great taste. I found this one and I think it is just as scrumptious. —Rita Glieden, Hutchinson, Minnesota
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 7 large eggs, room temperature
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 2 cups finely chopped walnuts
- icing:
- 3/4 cup confectioners' sugar
- 3 to 4 teaspoons 2% milk
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cardamom and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in walnuts.
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2Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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3For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cake.
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