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1
Preheat the oven to 275 F and butter and flour a bundt cake pan or tube pan. Cream the butter, brown sugar, and granulated sugar.
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2
Beat in the eggs one at a time, and then beat in the vanilla.
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3
Sift together flour, baking soda, cinnamon, and cardamom in a small bowl.
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4
Add sour cream to the butter/egg/sugar mixture, then add flour mixture and gently fold wet and dry ingredients together until blended.
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5
Pour batter into the prepared pan and bake for 30 minutes at 275 F, then turn up the oven to 300 F for another 30 minutes, or until the top is lightly golden and a toothpick comes out clean. Do not overbake!
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6
Remove pan from oven and let sit for 15 minutes. Invert onto a rack to cool.
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7
For the icing, heat brown sugar, cream, and butter in a heavy saucepan until the mixture reaches a rolling boil, stirring all the while.
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8
Remove pan from heat and stir in the vanilla and then sift in the confectioner's sugar and stir with a whisk to remove any remaining clumps.
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9
Pour icing onto the completely cooled cake, allowing it to run down the sides freely. The icing will harden quickly, so pour it steadily while moving the pan in a circle to cover the whole top. Allow icing to harden for at least half an hour before serving.
