Cardamom cake


Cardamom cake baked in a Bundt pan

Cardamom cake would feature in most Swedes’ top 10 classic fika treats. It can be baked in a round or an oblong tin or, as in this version adapted from Mat Magasinet (The Food Magazine), in a Bundt pan.

A slice of cardamom cake with coffee

Kardemummakaka is normally served plain with a good cup of coffee, but occasionally it is accompanied by a little whipped cream and some fresh fruit. John Duxbury


Recipe summary for cardamom cake


Cardamom being ground in a mortar

• Ground cardamom has a short shelf life, so for the best aroma and flavour buy cardamom pods and grind the seeds yourself. It is quite hard work and takes 10-15 minutes, but it is worth the effort. You will need about 2 tablespoons of cardamom pods to produce 5 teaspoons of ground cardamom. (For more information about cardamom click here.)

Cardamom ground in a Jamie Oliver flavour shaker

• If you've got one, I recommend using a Jamie Oliver "flavour shaker" for grinding cardamom as the seeds have an annoying habit of jumping out of a mortar. (It's about the only time I bother using a flavour shaker!)

A 10-cup Bundt pan

• The recipe below is based on using a large (2.4 litre, 10 cup) Bundt pan as I love the appearance of the finished cake. Bundt pans are available from good kitchen shops and online.

Cardamom cake baked in a 2 lb loaf tin

• If you prefer you can use a 900 g (2 lb) loaf tin or a 20 cm (8”) cake tin, in which case halve the quantities below and bake for about 45 minutes.
• If using a round or oblong tin, sprinkle a tablespoon of pearl sugar over the batter just before baking the cake.
• Swedes normally grease the inside of the Bundt with butter and then dust it with dried breadcrumbs, but you can use baking spray (NOT cooking spray) if you prefer.
• The cake freezes well, which is why I recommend using a large tin.


    butter for greasing
1 tbsp   dried breadcrumbs
300 g (1⅓ cups) butter, softened
380 g (1⅔ cups) caster (superfine) sugar
4   eggs
320 g (2½ cups) plain flour
3 tsp   baking powder
5 tsp   freshly ground cardamom
200 ml (1-* cup) milk

*1 cup with two tablespoons of milk removed


1. Pre-heat the oven to 175°C (350°F, Gas 4, Fan 160°C).

A Bundt pan greased and sprinkled with dried breadcrumbs

2. Grease a 2¼ litre (10 cup) Bundt with butter and then sprinkle the inside with dried breadcrumbs.

Creamed butter and sugar in a bowl

3. Cream the butter and sugar until pale and creamy, about 3 minutes on a moderate speed using an electric beater.

4. Beat in the eggs, one at a time.

5. In a separate bowl, mix the flour, baking powder and ground cardamom and then fold into the mixture.

6. Mix in the milk and then carefully pour into the prepared Bundt, traying to avoid creating any air pockets. Tap the pan to remove any air bubbles and then tilt the pan gently, so that the batter runs up the sides.

7. Bake for about an hour until it is golden brown, just beginning to pull away from the side of the Bundt and a skewer poked into the cake comes out clean.

8. Let the cake cool in the Bundt for 10 minutes and then turn out on to a wire rack to cool completely.

Cardamom cake on a serving plate

9. When cold, transfer to a serving plate or board.


printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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