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Cardamom-Walnut Pound Cake

2 cups all-purpose flour
1 tablespoon ground cardamom
1/2 teaspoon salt
2 cups finely chopped walnuts
1 cup unsalted butter (at room temperature)
2 cups granulated sugar
1 tablespoon vanilla extract
7 eggs
1/2 cup milk
1 1/2 cups confectioners` sugar
2 tablespoons milkPreheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan*.Combine 1/2 cup of the flour, cardamom, salt and walnuts in a bowl.Beat butter in a large bowl on medium-high speed until smooth and creamy, about 2 minutes. Add sugar; beat until fluffy, about 5 minutes. Beat in vanilla extract.Beat in eggs, one at a time, alternately with 1 tablespoon flour, beating about 30 seconds after each addition. Fold in remaining flour, nut mixture and 1/2 cup milk. Scrape batter into prepared Bundt pan.Bake for 1 hour 20 to 30 minutes or until a wooden pick insert in the center comes out clean.Remove to wire rack and cool 15 minutes. Invert cake onto wire rack and cool completely.When cake is cooled, beat together confectioners` sugar and 2 tablespoons milk in a bowl until smooth. Pour over cake. Garnish with candy sprinkles, if desired.* This cake may also be baked in 2 (8 x 4 x 2-inch) loaf pans. Bake for about 1 hour 20 minutes. If using disposable aluminum baking pans approximately the same size, bake 1 hour 30 minutes.

 

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