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Cardamom-Walnut Pound Cake

 Cardamom-Walnut Pound Cake
A number of years ago I ordered a slice of walnut cake at a local restaurant that was known for their homemade desserts. The cake was wonderful and I searched for a recipe to match it great taste. I found this one and I think it is just as scrumptious.—Rita Glieden, Hutchinson, Minnesota
12 ServingsPrep: 25 min. Bake: 1 hour + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 7 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 2 cups finely chopped walnuts
  • ICING:
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons 2% milk


  • In a large bowl, cream butter and sugar until light and fluffy, about
  • 5 minutes. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, cardamom and salt; add
  • to the creamed mixture alternately with milk. Beat just until
  • combined. Fold in walnuts.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 325° for 1 to 1-1/4 hours or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • For icing, combine confectioners' sugar and enough milk to achieve

2 of 2

Cardamom-Walnut Pound Cake (continued)

Directions (continued)

  • desired consistency. Drizzle over cake. Yield: 12 servings.
Nutritional Facts: 1 slice equals 547 calories, 31 g fat (12 g saturated fat), 164 mg cholesterol, 253 mg sodium, 61 g carbohydrate, 2 g fiber, 9 g protein.