Cardamom Spice Pecan Pound Cake with Ruby Red Glaze

5 from 1 reviews


2 ¼ cup cake flour (280gr)
1 tsp. baking powder (4 gr)
½ tsp. baking soda (2 gr)
½ tsp. salt (2 gr)
¾ cup honey (177 ml)
½ stick butter (2 oz or 57 gr)
½ tsp. ground cardamom (2 gr)
½ tsp. ground allspice (2 gr)
3 eggs
¾ cups packed brown sugar (150 gr)
1 tbsp. vanilla extract (15 ml)
1 cup pecans, chopped (100 gr)

1/4 cup ruby red grapefruit juice, freshly squeezed if possible (60 ml)
1 cup powdered sugar, sifted (200 gr)


Preheat oven to 350°. Grease and flour a 9″x5″ loaf pan.

In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.

In a medium sized microwavable bowl, heat the honey and butter until melted, about 30 seconds on high setting. Once the bowl is removed from the microwave, stir in the cardamom and the allspice.

Meanwhile, in a large mixing bowl, beat eggs and brown sugar together with an electric mixer, until just mixed. Add half of the flour mixture, and half of the honey mixture, and combine with the electric mixer for about 10 seconds. Add the remaining flour and honey mixtures, combining with the mixture for another 20-30 seconds. Make sure the flor is thoroughly incorporated. Stir in the pecans.

Bake for 30 minutes, until a toothpick comes out clean when tested. Remove from oven and allow to cool for 5 minutes. Remove from the loaf pan and allow to cool completely on a wire rack.

For the glaze, combine the juice and powdered sugar, stirring until smooth. Pour over the cake, and serve after glaze has set.