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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Don't know how old this recipe is. Another one that floated around my sister's office. Haven't tried it yet. Let me know how it worked for you. Ingredients:
2 2/3 cups flour |
1 tablespoon ground cardamom |
2 teaspoons cinnamon |
2 teaspoons cloves |
2 teaspoons ginger |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, softened |
2 cups sugar |
6 eggs |
2 cups sour cream |
confectioners' sugar |
Directions:
1. Sift flour with spices, baking soda and salt. Set aside.
2. In a large mixer bowl, cream the butter; gradually add the sugar and continue to cream umtil light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Stir the flour mixture into the creamed mixture, alternating with sour cream, blending well.
5. Spoon into a greased 3-qt Bundt pan and bake in a 325 degree oven for 1 hour or until done.
6. Cool pan on a wire rack for 10 minutes, then turn cake out of pan and cool completely.
7. Before serving, sprinkle with sifted confectioner's sugar.
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