BUNDT CAKE

1. Preheat the oven to 350°f / 180°c. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
2. In a medium bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. In a measuring cup or small bowl, whisk together the buttermilk and sour cream.
3. With the mixer on low, slowly dd the dry and wet mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Scrape down the bowl with a spatula and mix by hand for a few turns to ensure even incorporation of ingredients.
4. Prepare a 10 cup bundt pan by spraying it well with baking spray containing flour, or by spraying with baking spray and dusting well with flour, ensuring to tap out the excess.
5. Transfer the batter into the prepared bundt pan, then tap the pan a couple of times onto a flat surface to ensure that there aren’t any bubbles within the mix. Place on a sheet pan.
6. Bake the bundt cake for 60 to 70 minutes, or until a skewer comes out clean when inserted into the middle. Remove from the oven and allow to stand for 10 minutes, then turn out onto a wire rack over a baking sheet.
7. Brush all over with the cardamom syrup while it is still warm. The syrup will absorb, so continue brushing the syrup over until you have used it all up. Allow to cool.
8. Store leftovers in an airtight container at room temperature.  

CARDAMOM SYRUP

1. Place all of the ingredients in a small saucepan, and place over medium heat. Bring to a boil, then turn down the heat and simmer for 1 minute. Allow to stand for 5-10 minutes before brushing onto the cake.