Mini Cardamom Cream Cakes by Better Recipes

Ingredients:

2 cups	Flour
1 cup	Sugar
2 tsp	Baking Powder
1 tsp	Ground Cardamom
⅛ tsp	Salt
3	Eggs, at room temperature
1½ cups	Heavy Whipping Cream
	Powdered Sugar
	Blueberries, for garnish Directions: Preheat oven to 350 degrees. Coat mini bundt pans with non-stick cooking spray. In a large bowl of an electric mixer, combine the flour, sugar, baking powder, cardamom, and salt. Blend in the eggs at low speed. Add the cream and beat at high speed, scraping the bowl, until the batter is the texture of softly whipped cream. Turn the batter into the prepared pan. Bake for 40 to 50 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Cool for 5 minutes in the pan. Invert onto a rack and cool completely. Dust with powdered sugar and garnish with blueberries before serving. Makes 6 mini bundt cakes. Can also be prepared using one regular sized bundt pan and will bake for 50-60 minutes. Recipe By: Kristina_Vanni Thanks to Better Recipes for this great recipe!