Orange Cardamom Cake

Cooking Light
Orange Cardamom CakeRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Spicy-sweet cardamom and fresh orange juice bring bright flavor to this bundt cake recipe. Drizzling the glaze over the warm cake allows some of it to be absorbed.
16 servings (serving size: 1 slice)

Ingredients

+ Add To Shopping List
Cake:
Cooking spray
3 cups plus 1 tablespoon all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs
Glaze:
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice

Preparation

Preheat oven to 350°.

To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.

Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.

To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.

Created date

November 2007

Nutritional Information

Calories 294
Caloriesfromfat 32 %
Fat 10.4 g
Satfat 0.9 g
Monofat 5.9 g
Polyfat 3 g
Protein 3.8 g
Carbohydrate 46.6 g
Fiber 0.8 g
Cholesterol 34 mg
Iron 1.4 mg
Sodium 148 mg
Calcium 47 mg