Ingredients
- 1 1⁄4 cups buttermilk
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cup unbleached all-purpose flour
- 1 cup walnuts, toasted, cooled, and finely chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 1⁄4 cups buttermilk
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cup unbleached all-purpose flour
- 1 cup walnuts, toasted, cooled, and finely chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup confectioners’ sugar
- 2 tablespoon fresh lemon juice
Preparation
Baking Directions:
Cake1. Preheat the oven to 350 degress Fahrenheit.
Grease a 12-cup Bundt pan and dust with flour.
2.Whisk together the buttermilk, eggs and vanilla in a large glass measuring cup.
Whisk together the flour, nuts, baking powder, baking soda, salt, cinnamon, cardamom, cloves and black pepper in a medium bowl.
3.Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4.With the mixer on low speed, add 1⁄3 of the flour mixture and beat until incorporated.
Add 1⁄2 of the buttermilk mixture.
Repeat, alternating flour and buttermilk mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions.
Turn the mixer to medium-high speed and beat for 1 minute.
5.Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
Glaze1. Whisk together the confectioners’ sugar and lemon juice in a medium bowl until smooth.
Drizzle over the cake, letting it drip down the sides.
2.Let stand until the glaze is set, about 1⁄2 hour.
Slice and serve.
Tips:
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to three days.