cardamommmmm + rummmmm

Cardamom Bundt Cake with Rum Butter Drizzle. The very word "cardamom" is such a delicious thing in mouth, starting out sharp and ending round and soft. Things like that make me happy. Come to think of it, from above, a bundt cake looks like a bunch of m's gathering in a circle with their feet in the center. Awww. I'm feeling very silly tonight apparently. Edward Espe Brown's got me thinking about sweet round teapots with dents, then that gets me onto my chickens because they are also ample and round and cheery. And once I start thinking about chickens I get all warm and fuzzy inside.

This was the most successful thing I made at this year's Thanksgiving feast. The recipe comes from Nadia Natali's Blue Heron Ranch Cookbook.

preheat to 325

In a large bowl mix together:

8 T butter melted (one stick)
1 C Raw sugar (i used regular)
3 eggs
1 tsp vanilla

Add to wet ingredients:

2 C white flour
1 T ground cardamom
1/4 t cinnamon
1/4 t nutmeg
1 T orange rind grated
2 t Baking powder
1/4 t salt

Add 1 C sour cream or yogurt to batter and mix all together. I was forced to use low fat yogurt because on Thanksgiving it's all the store had left. I think a higher fat yogurt would be even moister.

Butter and dust with flour a 10 inch bundt pan. Pour mixture into pan. Bake at 325 for 45-50 minutes or until a thin knife inserted into cake comes out clean.

Meanwhile, pour some rum, lots of butter, and lots of brown sugar, into a saucepan and bring to a boil. I didn't measure really, we just kept tasting until we found the right balance. Pour this generously over the finished cake and serve.