Orange Cardamom Cake

Orange Cardamom Cake Recipe
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

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

Ingredients

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.

Note:

David Bonom,

December 2007
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