Orange Cardamom Cake
Makes 16 servings
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
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice
- Preheat oven to 350 degrees F. Coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour.
- Lightly spoon flour into dry measuring cups, leveling with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in the center of the mixture and add orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to the flour mixture. Beat with a mixer on low speed until well combined, scraping the sides of the bowl occasionally.
- Spoon batter into prepared cake pan, spreading evenly. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes on a wire rack, then remove cake from pan.
- To prepare glaze, combine 1 cup 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. Calories 294, Fat 10.4g,Protein 3.8g, Carb 46.6g, Fiber 0.8g