RECIPE: REC: Orange Cardamom Loaves - lovely!

RECIPE:
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deb-in-mi

Well-known member
I made these today although instead of in loaf pans I made them in round cake pans. Next time I'll up the recipe by 1/3 to get a little higher one-layer cakes. I thought the taste was lovely. A little irked because this was in Baked from Scratch but when I just looked up the recipe it's the same one in "Taste of The South" (I get both; both are Hoffman publications).

Oh well - a keeper recipe:)

Also - swapped some of the orange juice with heavy cream (in the glaze)

http://www.tasteofthesouthmagazine.com/orange-cardamom-loaves/

 
That is beautiful. I made two loaves of nlb's banana bread for the freezer

last weekend. Getting started on my Thanksgiving. I am going to make these too. Thanks for posting.

 
The one layer cakes I made were quite dense and incredibly moist

my husband so didn't want to like it (the title just didn't appeal to it) but he loved it! I've had a few of those lately with him:)

 
I made it.

My loaf pans disappeared though so I ended up using two square pyrex pans and they ended up about 2" high on the edges 3+" in the middle. I thought I screwed up because the outside was kind of crunchy but looking at that picture and it seems to match with the darker brown outside. But what I did was cutoff the perimeter and I save those to make a sort of biscoti for breakfast with coffee tomorrow... The glaze is really nice. Overall it smells awesome. I was at Trader Joe's today and bought some pumpkin ice cream they were sampling.

very cool recipe. everyone impressed thank youfor sharing.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/orngbred1.jpg

 
Made this last night and

Made this last night and was disappointed there was not more of a cardamon flavor. Could be my spice is old or I just need to up the amount for my taste. Also, the top rose up on both the middle and the sides. Not the prettiest, and it held the glaze rather than running over the sides. The texture was firm and easy to slice. My try again and adjust.

 
did you grind your own cardamon or use pre-ground?

Before making this recipe I read something that suggested emptying the pods and toasting them for about two minutes in a hot skillet which would really intensify it. I didn't do that but I did grind my own pods instead of using pre-ground. Something else that I read said that there was a major difference between using the pre-ground vs fresh ground.

 
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