I don't know about you guys but in the past few months my weekend (and most weekdays for that matter) doesn't feel complete unless I've baked something. I love the way that baking makes my house smell and the convenience of having something quick and easy in my fridge ready to eat for breakfast is an added bonus. Yesterday was Saturday, Dubai's equivalent of a Sunday, since the weekends here are Friday and Saturday instead of Saturday and Sunday. My husband unexpectedly got called into work for the entire day and I was bored out of my mind. After making something for dinner I still had a few hours left before he got home. I decided to try making a pound cake. My husband had been craving pound cake for a while and I thought it would be a perfect surprise for him after spending a Saturday at the office.

I'm not sure whether it was the fact that Eid was last week or that I've been missing my relatives in Karachi a great deal but I wanted to make something that would remind me of Pakistan. Keeping that in mind I went through my pantry and looked at what I could add to my cake to make it similar to the simple cakes sold in Pakistan. I came across my bottle of rose water and packet of cardamoms and I knew that these would be the perfect addition. I added in a teaspoon of rose water along with 4 pods of crushed cardamom. They gave the cake such an incredible aroma. The whole house smelled heavenly while it was baking. The smell was so reminiscent of mithai which I love. While the cake was baking I made some doodh patti chai. For those of you who don't know doohd patti chai is tea that's been steeped in milk instead of water. It's so decadent and creamy and I honestly don't know how people can drink regular tea after having tried doodh patti because I certainly can't. 

When it was finally time to take the cake out of the oven I was nervous because it was my first attempt at a pound cake and I was worried about the rose water being too overpowering or the cake being dry. When I finally tried it I was so happy with the results. The cake had an incredibly moist crumb and the hint of rose water and cardamom definitely elevated it. It was the perfect compliment to my chai. It wasn't exactly a proper Pakistani tea time because that would require more people and some shami kebabs (spicy chicken mince cutlets fried to golden perfection). But it was just what I needed to sooth my nostalgia and pass the time until my husband got home. 

While I was very happy with the cake, the next time I make this cake I will try to beat it for a little while longer to incorporate more air into it. Other than that I wouldn't change a thing. I've shared the recipe below. If you decide to give this cake a try make sure to let me know how it turns out!

Recipe:

1.5 cups all purpose flour
1 cup of granulated sugar
1/2 cup of softened butter
2 large eggs
1 teaspoon vanilla
1 teaspoon rose water
4 pods of crushed cardamom
1/2 cup of milk

Begin by mixing together your butter, sugar, eggs, vanilla, and rose water. Alternate between adding your flour mixture and milk in three increments. Make sure to beat thoroughly and incorporate lots of air into the batter while beating. Because no baking soda or powder go into this cake it's important to beat if for longer because otherwise it won't rise.

Place in the oven for 30 - 35 minutes until a toothpick inserted comes out clean. Serve hot with lots of tea and enjoy!