Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons ground cardamom
  • 2 teaspoons Diamond Crystal® Fine Sea Salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk (full fat or lowfat)
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon Diamond Crystal® Fine Sea Salt
  • 1/4 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup chopped pecans
  • Diamond Crystal® Coarse Sea Salt

Instruction

  • Preheat the oven to 325 degrees F. Spray a 12-15 cup capacity bundt pan with baking spray and set aside. Mix the flour, cardamom, Diamond Crystal® Fine Sea Salt, baking powder, and baking soda in a medium bowl. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Turn the mixer on low and add in the eggs, buttermilk, and vanilla. Scrape the bowl and slowly add in the flour mixture. Scrape the bowl once again and mix in the chopped pecans.
  • Pour the batter into the prepared bundt pan and bake for 60-70 minutes. Do not open the oven to test the cake until at least 55 minutes have passed, or the cake may deflate. Test the cake by inserting a wooden skewer into the center. If it comes out clean, remove the cake from the oven and cool. Wait at least 20 minutes before flipping it out of the pan onto a wire cooling rack.