2 c Flour; sifted
1 1/2 ts Ground cardamom
1/4 ts Salt
2 ts Baking soda
1 c Butter at room temperature;
-(8 oz.)
1 1/2 c Sugar
3 Eggs
1 c Sour cream
325F Butter and flour a 10-inch bundt pan. Sift together flour, cardamom,
salt and baking soda, set aside. Cream butter and sugar well. Beat in eggs
thoroughly. Alternatively add the flour in four even portions and the sour
cream in three even portions to the butter mixture, mixing well after each
addition.
Pour batter into prepared pan, distributing evenly with a rubber spatula.
Bake for around 45 to 50 minutes or until the cake pulls away from the
sides of the pan and a toothpick come out clean from the center. Cool in
the pan on a rack for about 5 minutes, then turn over and release onto the
rack to finish cooling. When cake is completely cool dust with powdered
sugar rubbed through a sieve or choose one of the following
Yields
1 Servings