Cardamom Walnut Pound Cake Recipes

WALNUT-CARDAMOM CRESCENTS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
• Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

CARDAMOM VANILLA POUND CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
• Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
• Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
• Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

CARDAMOM-WALNUT CRESCENTS

Steps:

• Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
• Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
• Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
• When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.

CARDAMOM POUND CAKE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess. Place a rack in middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess.
• Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and 1/2 cup crème fraîche in a small bowl; set aside.
• Using an electric mixer on high speed, beat sugar and 3/4 cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.
• Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds.
• Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55-65 minutes. (Tent with foil if browning too quickly.)
• Transfer pan to a wire rack and let cake cool in pan 15 minutes. Using parchment overhang, gently remove cake from pan and transfer to rack; let cool.
• Slice cake and serve with Tea-Poached Plums and crème fraîche.
• DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

WALNUT CRANBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange zest and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes 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. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake.

CARDAMOM VANILLA POUND CAKE

Steps:

• Preheat oven to 350 F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
• Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla bean with tip of paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
• Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
• For whipping cream: Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

CARDAMOM POUND CAKE WITH ROASTED LATE-SUMMER FRUIT

Steps:

• Make the cakes: Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans. Dust with all-purpose flour, and tap out excess.Whisk together flours, salt, cardamom, and baking soda.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Raise speed to high, and beat until smooth and glossy, about 3 minutes. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with yogurt. Divide batter between pans. Sprinkle with sanding sugar.
• Bake until golden brown and a toothpick inserted into centers comes out clean, about 1 hour, 15 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days.)
• Roast the fruit: Raise oven temperature to 350 degrees. Combine granulated sugar and vanilla seeds. Add peaches, plums, and Grand Marnier, and toss. Arrange fruit (and vanilla pods, if desired) on a rimmed baking sheet, and roast, stirring halfway through, until fruit is juicy, about 30 minutes. Let cool slightly. Thickly slice cake, top with roasted fruit and juices, blackberries, and currants.

WALNUT POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
• Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
• Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, sift together the flour and baking powder.
• Gradually add to the butter mixture, alternating each addition with the milk.
• Mix until just blended.
• Stir in the vanilla and walnuts.
• Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
• Dust with powdered sugar before serving.