A great piece of pound cake and a cup of black coffee (preferably Kenyan) is a sinful pleasure. Try this unusual pound cake made with a spicy twist.



Pound Cake With Long Pepper, Nutmeg and Cardamom*

Preheat oven to 325 degrees. Butter and flour a 9 by 5 loaf pan.

  • 5 eggs at room temp
  • 2 sticks butter at room temp
  • 1 ¼ cups sugar
  • 2  cups sifted cake flour
  • 1 ¼ teaspoon vanilla
  • 1 ½  teaspoons grated fresh nutmeg
  • ¼ teaspoon ground fresh green cardamom pods (optional)
  • ¼ teaspoon ground fresh long pepper* (optional)
  • ¼ teaspoon salt

Cream the butter for two minutes, then slowly add in sugar and beat on high until well combined. In a measuring cup (it will be easier to pour) beat the eggs together with the vanilla, then in a very slow dribble, with the mixer on high, add this to the sugar and butter mix. This should take several minutes and the eggs, butter and sugar should be fluffy. Remember to keep scraping down the sides of the mixer. Sift the flour together with the spices and salt. Add this in three parts with the mixer on the slowest speed. Bake for 60-70 minutes–or until a toothpick comes out clean. Let cool a few minutes, remove from the pan and set upright on a rack to cool.


* I adapted this recipe from the Joy of Cooking. Do try to find long pepper, it adds an unusual flavor reminiscent of allspice, cardamom, nutmeg and black pepper (a near relative).