My Norwegian-born MIL baked all the time with cardamom. I had not heard of it before marrying.
I liked it immediately.
I've been into kuchens lately. Haven't gotten around to making any yet. German for cake but some are different from ours.
One recipe I've saved is for a plum kuchen which is like an upside plum cake on a yellow yeast batter. The photo looks so good.
Just found a misplaced recipe for a Kondensmilch Kuchen (Condensed milk cake). I'm hungry and shouldn't be talking about food, have been meaning to make an apricot upsidedown cake with a yellow cake mix.
Anyway for the c milk kuchen beat 4 eggs and mix with 1 can sweetened condensed milk, 1 cup all purpose flour (I usually sift for cakes), 1/2 tablespoon (prob 2 teaspoons) baking powder, 1/2 stick melted cooled butter. Stir all together and pour in greased bundt or tube pan or 9-inch round cake pan and bake at 350F for 25 to 35 minutes.
It looks super light like a pound or sponge cake. I think I would add a little vanilla but what cake from scratch could be any easier? Shows it dusted with powdered sugar. I have two recipes for same thing but one baked in a regular round pan looks slightly caved in.