• Heat oven to 325°F. Grease and flour 10-inch Bundt pan.

  • Combine 1/2 cup flour, cardamom, salt and walnuts in a bowl.

  • Beat butter in large bowl on medium-high speed until smooth and creamy, about 2 minutes. Add sugar; beat until fluffy, about 5 minutes. Beat in vanilla.

  • Beat in eggs, one at a time, alternately with 1 tablespoon flour, beating about 30 seconds after each addition. Fold in remaining flour, nut mixture and 1/2 cup milk. Scrape batter into prepared Bundt pan.

  • Bake in 325°F oven 1 hour 20 to 30 minutes or until wooden pick inserted in center comes out clean.

  • Remove to wire rack and cool 15 minutes. Invert cake onto wire rack and cool completely.

  • When cake is cooled, beat together confectioners sugar and 2 tablespoons milk in bowl until smooth. Pour over cake. Garnish with candy sprinkles if desired.

Nutrition Facts

428 calories; 23 g total fat; 126 mg cholesterol; 101 mg sodium. 49 g carbohydrates; 9 g protein;