Reviewed: Apr. 3, 2008

I was excited to find a cake recipe with cardamom and the lemon extract enhanced the cardamom. It smelled wonderful baking but I did not like the raisens and thought the cake was dry. Maybe I did something wrong.

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Linda

	Cooking Level: Expert Living In: Lawrenceville, New Jersey, USA
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Reviewed: Feb. 3, 2008

Used my basic recipe for the basis to this but used the flavourings and it was oh, so yummy! Made cardamon extract by soaking about 5/6 crushed green cardamons in hot water and added this. Will use this as an idea again.

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ButtercupBento

	Cooking Level: Intermediate Home Town: Stoke-On-Trent, Staffordshire, England, U.K. Living In: Brighton, Sussex, England, U.K.
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Reviewed: Dec. 23, 2007

At first I was only going to give this 3 stars because it was crumbly... But then I refrigerated it and it sliced wonderfully. It must be completely cool or you will have a mess. Nice flavor - I increased the lemon to 1 tsp, personal preferance. My husband loved it, so I guess I'll be making it again!

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SUGAR88

	Cooking Level: Intermediate
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Reviewed: Dec. 7, 2007

This is a good recipe, however, lacks a little something.

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jalexandropoulos

	Cooking Level: Expert Living In: Sitka, Alaska, USA
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Reviewed: Nov. 26, 2007

Very Lemony and Moist. I did the cardamon powder. The extract can be found in large INDIAN stores as I am going to travel next week to get. I am going to try orange peels next time. I was pleased with cake.

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SUNSHYNE0217

	Cooking Level: Intermediate Home Town: Litchfield, Illinois, USA
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Reviewed: Aug. 10, 2007

Wonderful cake! I was just in Iceland and had a cake very similar. Thanks for sharing! One tip: don't worry about trying to track down cardamom extract - just use 1/2 tsp cardamom powder instead.

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Da Shast

	Cooking Level: Intermediate Home Town: Syracuse, New York, USA Living In: Columbus, Ohio, USA
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Reviewed: Mar. 23, 2007

This made the house smell wonderful! I didn't have lemon flavouring so I added orange zest. Also had only cardamon spice so followed what others did there. Comfort load for sure!

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PLB

	Cooking Level: Beginning Living In: Langley, British Columbia, Canada
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Reviewed: Dec. 25, 2006

This was fantastic! I don't usually review sweets, but this was so good I couldn't help myself. Made out of stuff I already have on hand and so tasty. A real nice cake. Thank you so much.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Dec. 21, 2006

This cake is delicious, tastes just like Christmas cake should! However, we cannot find an 11 inch pan, used a standard 9 inch and cooked it a little longer. Still had a gooey center but we ate it anyway!

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sally


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Reviewed: Dec. 26, 2005

Very nice. I ground some cardamom just before adding it. And instead of using dried fruits I just added a handful of roasted almond pieces. The batter tasted very lemony, but I couldn't taste much of the lemon after baking. I think next time I will just leave out the lemon and substitute vanilla instead. Took about 1 hour and 20 minutes to bake to a moist consistency.

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TGR

	Cooking Level: Intermediate Home Town: Berlin, Berlin, Germany Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 12, 2004

I wanted muffins, so I added a 1/2 t. more baking powder and added milk until the consistency was a little less thick than the original recipe made. I also used currants soaked in tea instead of raisins. They came out perfect. The flavor is unique and delicate. It was just what I was looking for, something light, refreshing and different than your usual muffin fare. I would use this recipe again.

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INTERGALACTICELVIS


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Reviewed: Dec. 18, 2003

Very good. My family is Icelandic and my Amma used to make something very similar, a nice change from vinetarta...

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PUMPKINISLAND


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Reviewed: Dec. 18, 2003

Very good, I used 1 tsp of ground cardamom since I couldn't find the extract and next time I will add 1 tsp of the lemon extract. Very easy to make and tasted great!

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CATWALK16

	Cooking Level: Expert Home Town: Winnipeg, Manitoba, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Sep. 16, 2003

I love Scandinavian cooking, so I couldn't wait to try this loaf cake. I could not find cardamom flavoring and so used 1 tsp. cardamom spice instead. I have made this three times. Once according to the original recipe, once with an extra egg yolk, and once with candied orange peel instead of raisins. All turned out really well. The cake keeps well and can be toasted or used to make "Poor Nights of England," a Brit version of French toast served as dessert. I use golden raisins instead of regular ones.

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ADELIESE


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Reviewed: Dec. 23, 2002

Lemon and cardamom flavors work well together in this cake. A nice change from the typical loaf cake/bread.

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Brenda


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Reviewed: Dec. 23, 2002

it's great! I love it! But I added apricot and walnuts and doubled the amount of raisins, I wanted it to be rich.

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Reviewer:

CEFY


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