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.
This was a fabulous cake! I think the key was that I used freshly ground cardamom, not the pre-ground stuff from the supermarket. The essential oils from the ground pods gave the cake a deliciously spicy aroma and flavor. I also thickened my icing (but added more orange rind to add flavor) and iced when the cake was cool.
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