Last week I took my dad to the bog to look at the berries. I brought along an old snap machine and cranberry measure and filled a old cranberry measure (6 quart) with cranberries.
I have been wanting to try a cranberry cardamom cake recipe that was given to me from a Finnish woman that I met this summer at the Lutheran Church in Barnstable.
after greasing the pan I sprinkled the pan with flour and discarded the extra flour. I didn't want my cake to stick to the pan.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon crushed cardamom seeds or 1 teaspoon ground cardamom
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup milk
- 3/4 cup (1 1/2 sticks) margarine or butter, melted
- 3 eggs
- 1 cup fresh or frozen cranberries
- Powdered Sugar
Directions
- Heat oven to 350º. Grease and flour 12-cup Bundt cake pan or Kugelhopf pan. Mix flour, granulated sugar, cardamom, baking powder and baking soda in large bowl. Add milk, margarine and eggs; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cranberries. Spoon into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Sprinkle with powdered sugar.
Updated....10.1.2013
Decided to make this recipe again, as I read the recipe wrong. I only used a teaspoon of cardamon instead of a tablespoon. I didn't have ground cardamon, I had crushed. I also used more cranberries and added chopped pecans. Today, instead of a bundt pan I used a cupcake tin and a medium loaf pan. They both came out great.
While I had the oven going I decided to make homemade pizza...onion, red and green peppers, mushrooms, garlic, italian spices, italian sausage and pepperoni, and cheese. It was so good and the kitchen smelled so good.
Elaine
It looks very tasty.
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