Chatelaine Kitchen

Chatelaine recipe redux circa 1968: Superb cake

We combed through the archives and took a few vintage recipes into the Chatelaine Kitchen for testing. Find out if this easy cake stands the test of time!

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Then: Scandinavian Cardamom Cake 1968

For this feature called “Superb Cakes,” we were battering up global tastes via eight different heritage cakes. This easy loaf is packed with a good dose of cardamom for surprising spice.


  • 1/2 cup softened butter
  • 2/3 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 2/3 cups sifted cake and pastry flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1 tsp ground cardamom
  • icing sugar (optional)


  • BEAT butter until creamy, then beat in the sugar gradually. Beat in the vanilla and eggs one at a time.
  • STIR sifted dry ingredients by hand alternately with milk.
  • SPREAD into a greased 8- x 5-inch loaf pan and bake at 350F for about 50 minutes. If glass loaf dish is used, bake at 325F. Sift icing sugar over the cake and cool completely. Serves 12.

Note: This is a simple delicious-texture teatime cake that keeps well and improves in flavour if wrapped and left to stand 24 hours before slicing.

Tip: We sprinkled the sugar on top after the cake was cooled.

Now: Scandinavian Cardamom Cake 2013

Scandinavian cardamom cake

The verdict from our re-test? Forty-five years later and the world is in love anew with Scandinavian cooking. Simple preparations with bold flavours makes this an instant classic. And just like the original story says, “A slice of this cake is exactly right with a cup of hot coffee.” They’re right about that. It’s a little dry, but the coffee helps it go down.


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