Moroccan Scented Bundt Cake (dairy)
15 servings

1 stick (4 ounces) unsalted butter
9 ounces cream cheese, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups cake flour, sifted
2 teaspoons baking powder
2 teaspoons cardamom
1 teaspoon cumin
1/4 teaspoon salt
powdered sugar (optional)

Preheat oven to 350F. Spray a 10-inch bundt pan with nonstick vegetable spray.

In a large mixing bowl, beat the butter, cream cheese and sugar until pale, about 3 minutes. Add the eggs, one at a time, each with a tablespoon cake flour (which prevents curdling), beating after each addition. Add the baking powder, cardamon, cumin and salt with the remaining flour, 1/2 cup at a time. Beat well after each addition. Spoon the batter into the prepared bundt pan. Bake in preheated oven for 55 to 60 minutes or until cake is golden, risen and a toothpick inserted in center comes out clean. Let cool 5 minutes in pan. Loosen edges with a round bladed knife and turn out onto a wire rack to cool completely. Dust with powdered sugar before serving (optional).

approx. nutrients per serving: calories – 277 protein – 5g carbohydrates – 35g

fat – 14g cholesterol – 92mg sodium – 172 mg