Janet'S Cardamom Cake With Brown Sugar Icing

1. 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.

2. 2

   Beat in the eggs one at a time, and then beat in the vanilla.

3. 3

   Sift together flour, baking soda, cinnamon, and cardamom in a small bowl.

4. 4

   Add sour cream to the butter/egg/sugar mixture, then add flour mixture and gently fold wet and dry ingredients together until blended.

5. 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!

6. 6

   Remove pan from oven and let sit for 15 minutes. Invert onto a rack to cool.

7. 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.

8. 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.

9. 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.

* Per serving · 4 servings · Values may vary.