Cardamom Cream Pound Cake Recipe
Ingredients
| 2 tablespoons Parkay® margarine or butter, softened | ||
| 1/4 cup Parkay® margarine or butter | ||
| Coconut | 2 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, grated | |
| Whipping cream | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Orange | 2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Eggs | 4 standard | |
| 3 cups Pillsbury's Best® All Purpose or Unbleached Flour | ||
| Baking powder | 3 Teaspoon | |
| Cardamom | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
Directions
Heat oven to 325°F.
Using 2 tablespoons margarine, grease 12-cup fluted tube pan.
In medium skillet, over medium heat, heat 1/4 cup margarine until golden brown; remove from heat.
Stir in coconut and orange peel; set aside.
In large bowl, whip cream until stiff peaks form; set aside.
In large bowl, beat sugar, orange extract, vanilla and eggs 5 minutes at high speed.
Blend whipped cream into egg mixture.
Lightly spoon flour into measuring cup; level off.
Gradually blend in flour, baking powder, cardamom and salt; beat 2 minutes at medium speed.
Spoon half of coconut mixture into bottom of prepared pan.
Pour 2/3 (about 3 1/2 cups) batter over coconut.
Spoon remaining coconut mixture over batter; pour remaining batter over coconut.
Bake at 325°F.for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 20 minutes; invert onto serving plate.
Cool completely.
Using 2 tablespoons margarine, grease 12-cup fluted tube pan.
In medium skillet, over medium heat, heat 1/4 cup margarine until golden brown; remove from heat.
Stir in coconut and orange peel; set aside.
In large bowl, whip cream until stiff peaks form; set aside.
In large bowl, beat sugar, orange extract, vanilla and eggs 5 minutes at high speed.
Blend whipped cream into egg mixture.
Lightly spoon flour into measuring cup; level off.
Gradually blend in flour, baking powder, cardamom and salt; beat 2 minutes at medium speed.
Spoon half of coconut mixture into bottom of prepared pan.
Pour 2/3 (about 3 1/2 cups) batter over coconut.
Spoon remaining coconut mixture over batter; pour remaining batter over coconut.
Bake at 325°F.for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 20 minutes; invert onto serving plate.
Cool completely.
Chef
