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Cardamom Ginger Cake

Prep Time:30 Minutes
Cook Time:45 Minutes

Nutritional Information

The cardamom and ginger combine to make an aromatic and spicy apple cake.


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups canola oil
  • 1/2 cup sour cream, room temperature
  • 1 1/4 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated, peeled apple, approximately 3 medium apples
  • 2 cups diced, peeled apple, approximately 2 medium apples
  • Syrup
  • 1/2 cup apple cider
  • 1/2 cup sugar
  • 5 cardamom pods, crushed
  • Brown Sugar Glaze
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup heavy cream
  • 1/4 cup butter, room temperature
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar


  • 1. Preheat the Egg to 350°F with platesetter and stainless steel grate. Grease an 8-cup Bundt pan with nonstick cooking spray.
  • 2. In a medium bowl, whisk together the flour, baking soda, cardamom, ginger and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, sour cream, brown sugar, granulated sugar, eggs and vanilla. Mix on medium speed until well combined and the mixture is smooth. Add all of the apples.
  • 3. Add the flour mixture and mix on low speed until the ingredients are well combined, scraping the sides and bottom of the bowl. Pour the batter into the prepared pan. Bake for 45 to 50 minutes until a cake tester inserted in center of the cake comes out clean. While the cake is baking, make the syrup. Combine the apple cider, sugar and cardamom pods in a small saucepan. Bring to a boil, stirring to ensure all the sugar is dissolved, 3 to 5 minutes. Remove from the heat and allow the cardamom pods to steep in the syrup for 15 minutes. Strain through a fine-mesh sieve.
  • 4. With the cake still in the pan, poke holes into the cooked cake using a thin wood or metal skewer. While the cake is still hot from the oven, pour syrup over the top, allowing it to soak into the cake. Allow the cake to sit in the pan, absorbing the syrup for 10 minutes before turning out to cool completely on a cooling rack. Whisk together the brown sugar, heavy cream, butter and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, whisking constantly. Once the mixture comes to a boil and the butter is melted, remove from the heat and pour into a medium bowl. Cool to room temperature. Add the vanilla and powdered sugar, and whisk until smooth. The glaze will be thick and glossy. Pour the glaze over the top of the cake, allowing it to drizzle down the sides.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828