Cardamom Fruit Cake
September 14th, 2010
I have wanted to make Aapplemint’s Plum Pistachio n Cardamom Cake since she uploaded her first photo of it, but somehow a few years passed by and I never got around to it. This year, finally, I have made it and that too multiple times!
Kajal of Aapplemint is one of my favorite food photographers and a good friend, who also shares recipes for some of the best cakes. Honestly, every one of her cakes I’ve baked has been flawless. Even more to my liking, I’ve been able to modify Kajal’s recipes with seasonal ingredients and they still turn out!
I’ve made this cake a few different ways, changing the fruit, nuts, and spices in it. I’ve tried peaches, plums, and nectarines — it’s perfect with all stone fruit. I’ve also made it with pistachios or almonds, and with cardamom or cinnamon. In my variations, the base stays the same.
Brian recently took a plum-and-cinnamon version of this cake to a breakfast meeting, and someone thought it was like a cake they’d had at a “high tea,” downtown :) It’s not only flawless, it’s delicious!
Last night, I took a peach-and-cardamom version to dinner, and a friend who hasn’t wanted to eat peaches in years, ate it because they liked it! So Kajal, big props to you. My favorite version remains: cardamom, with pistachios, and any stone fruit!
I also want to point out that for all-purpose baking, I’ve been using flour from Nash’s Organic Produce. Nash’s has been our long-time favorite local farm for beets and carrots, and now we love their flour. Most of my family in India used to, and some still do grind their own grains at home, so for me especially, it’s a real treat to have such fresh and local flour. I am really looking forward to using Nash’s pastry flour in my Thanksgiving pie crusts this year!