This dense cake with its light floral notes is perfect as a midafternoon snack when a late dinner is expected. The heavenly scent of elderflowers, berries, cardamom, and citrus is a crowd-pleaser. Cook in a Bundt pan for added drama.
Cake Ingredients
1 1/2 cups softened salted butter
3 cups baker's sugar
5 large eggs
2 tablespoons St. Germain elderflower liqueur
1 tablespoon lemon zest from two lemons
1 teaspoon Spice Islands ground cardamom
3 cups cake flour
1 cup Fever Tree elderflower tonic water
Grease and flour for pan
Frosting Ingredients
1 cup powdered sugar
1 tablespoon fresh lemon juice
1/3 cup water
Berry Compote Ingredients
2 cups blueberries, huckleberries, raspberries and blackberries
1/2 cup Biotta elderberry juice
1 tablespoon Snappy's Cardamom Bitters
2 tablespoons Kraft Minute Tapioca
Preheat oven to 350 degrees, 325 for a convection oven. Beat butter on medium speed with an electric mixer until creamy. Gradually add sugar, and beat five minutes until light and fluffy.
Add eggs one at a time, beating just until blended after each addition. Stir in liqueur, bitters, and zest.
Add flour and tonic water alternately to butter mixture, beginning and ending with flour, beating on low speed until just blended after each addition.
Pour batter into greased and floured 10-inch Bundt pan. Bake until a long wooden pick inserted in center comes out clean, one hour to and hour-and-ten-minutes. Tent with aluminum foil after 45 minutes to prevent excess browning, if cooking in convection oven be sure not to allow foil to touch sides of oven.
Cool in pan on a wire rack 15 minutes before inverting cake onto rack and allowing it to cool completely - which should take around 30 minutes.
While cake is cooling, mix ingredients for compote in a medium-sized saucepan over medium heat and allow to simmer for 10 minutes. Set aside and allow to thicken.
When cake is cooled, mix together icing ingredients then drizzle over top of cake. Slice and serve with a healthy doze of berry compote on side.
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