Sometimes good things happen and this is one of those occasions. In one of my Spanish classes where I teach the elderly and the disoriented, there are lots of good people and there are some just plain mean and evil. This recipe comes from two of the good ones, kind of.
Esther is a good soul who every year goes to Guatemala with a large group of doctors to perform tons of surgeries to help those who need the most. I have heard of the rumors that claim that she and her doctor-friends are going there to make some research as they are trying to prove that Central Americans are the same as the Canadians. After many years of doing the same annual research trip, Esther and her group has learned that they are not the same: the Central Americans speak Spanish!.
On her last trip Esther was given 3 cows, 5 goats, 200 chickens, Guatemalan coffee and... fresh cardamon. As she is a very generous soul, she tried to share the cows and some chickens but I had to decline as I fear that the current wife would eat them alive. Instead I too the cardamon.
The second good soul is Carol, the Robinson Crusoe of the group. She travels and travels and travels and, when she is here she does golfing, host legendary parties that last some times a week and ... takes classes with me. When Carol heard that Esther has given me some cardamon, she went to the supermarket, bought a chicken and exchanged the poor bird for some cardamon (what she didn't know is that Esther only wants live chickens as she needs them to perform some sort of surgery that is becoming very popular with the high society)
Carol came and shared the cardamon cake with the rest of us and... I really liked it!... so, after some recipe modifications here I am sharing the recipe with you:
Cooking Time: 60 Minutes Makes 12 servings
1 1/2 Cups Flour
1/4 Tsp. Kosher Salt
3/4 Cup Room Temperature Butter
3/4 Cup Granulated White Sugar
3 Large Eggs
1 Tsp. Vanilla Extract
1/4 Cup Milk
1/2 tsp Fresh Ground cardamom
1/2 tsp Fresh Ground nutmeg
1. Preheat oven to 350 F˚ and butter and flour the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inches).
2. Line the bottom of the pan with a piece of parchment paper (only the bottom).
3. In a bowl whisk together the flour, baking powder, salt, ground cardamon and ground nutmeg.
4. Using a mixer beat the butter (must be room temperature) until softened and add the sugar for about 4 minutes, until light and fluffy.
5. Add to the butter-sugar mix the 3 eggs, one at a time, beating well after each addition.
6. Beat in the vanilla and in three additions incorporate the flour mix and milk alternately. Mix well until combined.
7. Pour the batter into the baking pan and get rid of the air bubbles by pounding it on the cooking table.
8. Bake for 50 minutes (at 350 F˚) until golden brown and when we insert a toothpick and comes out clean.
9. When the loaf is ready, remove from the oven but keep it in the pan. Place the pan in a cooling rack.
10. Let it cool for an hour and remove from the pan.