Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Don't know how old this recipe is. Another one that floated around my sister's office. Haven't tried it yet. Let me know how it worked for you.

Ingredients Nutrition


  1. Sift flour with spices, baking soda and salt. Set aside.
  2. In a large mixer bowl, cream the butter; gradually add the sugar and continue to cream umtil light and fluffy.
  3. Add eggs one at a time, beating well after each.
  4. Stir the flour mixture into the creamed mixture, alternating with sour cream, blending well.
  5. Spoon into a greased 3-qt Bundt pan and bake in a 325 degree oven for 1 hour or until done.
  6. Cool pan on a wire rack for 10 minutes, then turn cake out of pan and cool completely.
  7. Before serving, sprinkle with sifted confectioner's sugar.


Most Helpful

I made a half recipe and while I love spice cake this one was a bit overpowering for my taste. It's very moist and easy to make. I might make it again and trim back all of the spice except for the cinnamon. Made for Pac, Spring 09.

Annacia March 27, 2009

What a delicious, exotic spice cake! I love cardamom so I knew this would be good! The spice combo turns out like chai tea flavor. The confectioner's sugar on top sweetens it just right. I halved the recipe because I don't have a bundt pan so I put the batter in a 2 qt, greased non-stick cake pan and it turned out great! Thanks for this delicious recipe!!

Chef*Lee April 24, 2008

I loved this cake! It keeps it nice and simple, with the cardamom taking center stage but not overpowering. I loved how moist and fluffy it was! I made these into cupcakes, and they worked out wonderfully! THANK YOU !! for posting it.

CHEF GRPA April 17, 2013

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