Nutty Cardamom Cake


Nutty Cardamom Cake

Try this recipe Nutty Cardamom Cake and serve with coffee or tea

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    70 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    8 People
  • Goody kitchen


For the Nutty Cardamom Bundt Cake:

3 cups all-purpose flour

2 ½ tsp ground cardamom

2 tsp Sea Salt

1 tsp baking powder

½  tsp baking soda

1 cup unsalted butter

2 ½  cups granulated sugar

4 large eggs

4tbsp Velor powder milk dissolved in 1 cup water mix with 1 tbsp lemon juice

1 tbsp vanilla extract

1 cup chopped pecans

For the Salted Brown Sugar Glaze:

½  cup brown sugar

¼  cup unsalted butter

3 tbsp water

1 tsp vanilla extract

1 tsp Sea Salt

¼  cup heavy cream

½  cup powdered sugar

For the Top:

½  cup chopped pecans

Coarse Sea Salt


  1. Preheat the oven to 325 degrees F. Spray a 10 inch Bundt pan with baking spry and set aside. 
  2. Mix the flour, cardamom, Sea Salt, baking powder, and baking soda in a medium bowl. Set aside.
  3. In the bowl using an electric mixer beat the butter and sugar together until light and fluffy, about 3-5 minutes. Turn the mixer on low and add in the eggs, milk mixture, and vanilla. Scrape the bowl and slowly add in the flour mixture. Scrape the bowl once again and mix in the chopped pecans.
  4. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes. Do not open the oven to test the cake until at least 55 minutes have passed, or the cake may deflate. Test the cake by inserting a wooden skewer into the center. If it comes out clean, remove the cake from the oven and cool. Wait at least 20 minutes before flipping it out of the pan onto a wire cooling rack.
  5. For the Salted Brown Sugar Glaze: Place the brown sugar, butter, bourbon, vanilla, and Sea Salt in a skillet. Set over medium heat and whisk until the brown sugar fully dissolves. Then remove from heat and whisk in the cream and powdered sugar. Whisk until completely smooth.
  6. Place the cooling rack and cake on a piece of wax paper. Pour the glaze over the top of the cake, allowing it to run down all the sides. Sprinkle the nuts over the top of the cake. Once the glaze is almost completely dry, sprinkle the top with Sea Salt to taste.