Wood-stove Cardamom cake
Sift together 1 1/2 cups unbleached all-purpose or cake flour and 2 teaspoons baking powder. Set aside.
Cream 1/4 cup butter with 3/4 cup turbinado or demerara sugar, add a liberal drizzle of vanilla and about a 1/4 a teaspoon of ground cardamom.
Mix in one beaten egg
Add half the flour mixture, mix in with 1/4 cup milk.
Add the rest of the flour mixture and another 1/4 cup milk.
Mix batter and pour into a buttered and floured cast iron frying pan. I used a 6 or 7 inch pan, which was ideal for getting the cake thoroughly baked without burning or drying out.
Cover with a metal lid, tin plate or cookie sheet - anything will do, the point is to make the pan into a mini-oven. Set on a stove that’s burning around 300 - 350 degrees for about 25 minutes. The time will vary based on the temperature of the stove, and how consistent you can keep it.
When the cake is done, remove from the stove, let cool and frost with
Cardamom butter-cream frosting
1/4 cup butter
1/4 cup butter
About 3/4 cup powdered sugar (this varies a lot depending on how thick you want your frosting)
About 1/8 teaspoon cardamom
Beaten together until creamy
Enjoy!
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