Cardamom cake
Cakes
This cake is more like one of the classic pound cakes of the 20s and 30s that was a staple at drugstore luncheon counters and served by the slice in waxed paper. They were only leavened with eggs back then, in the case of this cardamom cake, baking powder is used for leavening. <br /> <br />The pound cakes of that era were decidedly dense, as you can imagine, since the only leavening came from a batter that has been beaten extensively. This is all to say that this cardamom cake, as you can see, is almost like a bread, perhaps a slightly sweeter sister of brioche. It is indeed only modestly sweet with a decidedly dense crumb (though far from dry) and a hearty exterior as you can see from the photos. I like to eat it plain with tea, though the pound cakes of yore begged to be toasted and slathered with butter and jam. This here is an 'adult' cake, if you will, one with some maturity, and a pleasant heft. <br /> <br />If you are craving one of those glaze-drizzled pound cakes with a very sweet, almost sticky crumb, then this is not the one for you. For all others in the mood for something a little more atavistic, with just a touch of sweet to go with coffee or tea, then preheat the oven. I can think of nothing better than this cake, a cup of earl gray, and a good book on a rainy afternoon. <br /> <br />This cake began with Dorie Greenspan's pound cake recipe, but has been dramatically changed, even the ratio of core ingredients. Have a look:
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