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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have altered this recipe somewhat but the original comes from David Bonom. Ingredients:
cake |
cooking spray |
3 cups plus 1 tbsp. all-purpose flour |
1-1/2 cups granulated sugar |
2 teaspoons baking powder |
1-1/2 teaspoons ground cardamom |
note: i sometimes replace the cardamom with 1 teaspoon nutmeg. |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup fresh orange juice |
2/3 cup vegetable or canola oil |
1-1/2 tbsp. grated orange rind |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
3 large eggs |
glaze |
1-1/2 cups powdered sugar |
4-1/2 teaspoons fresh orange juice |
1/2 teaspoon fresh lemon juice |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat a 10 inch Bundt pan with cooking spray and dust with 1 tablespoon flour. Set aside.
3. Note: I prefer to grease the Bundt pan as opposed to spraying it.
4. Lightly spoon flour into dry measuring cups, and level with a knife.
5. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl.
6. Make a well in center of mixture.
7. 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.
8. Spoon batter into prepared cake pan, spreading evenly.
9. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan for 5 minutes on a wire rack, and remove from pan.
11. To prepare glaze:
12. 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 and cool cake completely on wire rack.
13. 10 slices
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