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1. With a pastry brush or paper towels, grease a 9-by-5-by-3 loaf pan with 2 teaspoons of soft butter, and sprinkle the bottom and sides of the pan with bread crumbs; tap out any excess crumbs. Preheat the oven to 350°F.
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2. Cream the ¼ pound of butter and sugar together by using an electric mixer set at medium speed or by beating them vigorously against the sides of the bowl with a wooden spoon until the mixture is light and fluffy.
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3. Beat in the eggs, one at a time, making sure each is thoroughly mixed in before adding another. Sift together the flour, baking soda, cinnamon and cardamom (or ginger) and stir half of it into the batter.
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4. Beat in the sour cream and vanilla, and when all these ingredients are well combined, beat in the rest of the flour.
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5. With the aid of a rubber spatula, pour the contents of the bowl into the prepared loaf pan and rap the pan sharply on the table once to remove any air pockets.
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6. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is golden brown and is lightly springy to the touch. Test further by inserting a toothpick in the center of the cake; it should come out dry and clean.
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7. Remove from the oven and run a knife around the cake to loosen it from the pan. Place a wire cake rack on top of the pan and invert the two; then place a second cake rack on top of the cake and again invert, so that the cake is now right side up.
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8. Cool the cake on the rack and serve at room temperature.
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