Oh, sorry, that was unclear-- the cardamom was crushed and then thrown right into the batter, along with the rum and brandy. (And it was seeds specifically, not pods, which one usually does soak.)
The spice flavor is not terribly intense with those quantities; I wanted the cake to be fairly mild, so as not to overwhelm the filling. If I were making it without mincemeat, which was heavily spiced, I'd probably double all the spices. I bet it would be good with apple butter, though.
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Date: 2/11/08 06:18 pm (UTC)The spice flavor is not terribly intense with those quantities; I wanted the cake to be fairly mild, so as not to overwhelm the filling. If I were making it without mincemeat, which was heavily spiced, I'd probably double all the spices. I bet it would be good with apple butter, though.