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Cardamom Cream Bundt Cake

4.3 based on 4 reviews






  • Cake:
  • 3 cups all-purpose flour
  • 1 1/ 2 cup baker’s sugar(finely granulated)
  • 3 teaspoons baking powder
  • 1 tablespoon cardamom, freshly and finely ground with mortar and pestle
  • 1/ 4 teaspoon kosher salt
  • 5 large eggs, room temperature
  • 2 1/ 4 cups heavy whipping cream, room temperature
  • 1 teaspoon vanilla extract
  • Glaze:
  • 2 cups confectioner’s sugar, sifted
  • 1 tablespoon butter
  • 1/ 2 teaspoon vanilla extract
  • 1 teaspoon finely ground cardomom
  • 3 tablespoons whole milk or cream


Preheat oven to 350F. Grease and flour a 10 cup Cast Aluminum Nordic Ware Bundt pan, or use a baking spray that contains flour. In the bowl of a mixer fitted with a flat beater, combine first five ingredients. Add eggs one at a time and blend until incorporated. Scrape down sides of bowl. Add cream in a slow, steady stream and vanilla. Beat mixture on medium high for 2 minutes. Pour batter into prepared Bundt pan, no more than ¾ full to avoid overflow during baking. Find a firm surface such as a cutting board and firmly tap filled pan against the surface to remove air bubbles from the pan’s crevices. This will result in a dense, bubble-free cake exterior. Bake 60 minutes or until a toothpick comes out clean. Cool in pan precisely 10 minutes before inverting on a cooling rack.

While cake is baking, prepare glaze mixture by combining ingredients in a small saucepan on the stove. Whisk to combine, and bring to a simmer, then remove from heat and allow to cool.

If you prefer a thinner glaze, apply to warm cake just after inverting from pan. If a thicker glaze is desired, allow cake and glaze to cool completely to room temperature, and pour glaze on just before serving. You can thicken or thin the consistency by adding additional confectioner’s sugar or milk if necessary.

Read Recipe Reviews

    The cake is fabulous. I used a different glaze, though.

    The cake is wonderful and worthy of a 5 star rating. Moist and flavorful without overpowering spice. The glaze came out an ugly tan and was super sweet. I would make the cake and use a different glaze.

    The cake is beautiful and tasted fine. The glaze turned out like fudge when prepared as written. I put it on a cooled cake and it set up way too fast making a blob on top of the beautiful cake. Advise using a regular confectioners sugar glaze with the ground cardamom in it, or not bringing the glaze to the point of a simmer.

    Fantastic recipe! Cardamom is my favorite spice — it’s fragrant, citrusy, minty, spicy, and herbal all at once — and this cake really puts the spotlight on all that complexity. The flavor is warm and delicate and builds with every bite. The eggs and heavy cream made for a delightfully light, fluffy sponge, and the cake released perfectly – with gorgeous definition – from a rather ornate mold.

    Three notes: I doubled the cardamom to 2 tablespoons, and the cake came out wonderfully flavored – not too strong or too subtle. The recipe’s directions don’t specify when to add the vanilla, so I added it with the heavy cream as it mixed. I’ve found that if you let your greased pan get nice and hot in the oven *before* you pour in the batter, the cake retains the most definition from the mold, with less pockmarking and cracking.

    Excellent recipe, Nordic Ware. This will be one of those foolproof recipes I make time and again. Thanks for sharing!

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