Best Orange Cardamom Bundt Cake Recipes

ORANGE AND CARDAMOM CAKE

Orange and Cardamom Cake image

I made this for a birthday a few years ago and it was divine! An alternative birthday cake. Very sweet with drizzle on top or you could try making an orange icing. If you can't find canola oil, use vegetable oil such as sunflower.

Provided by EydisElle

Categories Dessert

Time 1h

Yield 1 large cake

Number Of Ingredients 15

Ingredients

380 g plain flour
300 g caster sugar
160 ml canola oil
1/2 teaspoon cinnamon (ground)
180 ml fresh orange juice
3 eggs (large)
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 teaspoons baking powder
1 3/4 teaspoons cardamom (crushed)
1 pinch salt
110 g icing sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice

Steps:

Preheat oven to 180C.
Combine flour, sugar, baking powder, cardamom, cinnamon and salt in a large mixing bowl.
In a separate bowl, beat the eggs together til smooth.
Make a well in the centre and add orange juice, canola oil, orange and lemon zests, vanilla essence and eggs.
Mix well til light and fluffy.
Spoon into cake tin (not sure of size, just guessed).
Bake for 50mins or until an inserted skewer comes out clean.
Leave to cool.
Prepare glaze; whisk all ingredients together, poke a fork all over the top of the cake and pour mixture over while still warm.
Leave to cool completely.

Nutrition Facts : Calories 4892.9, Fat 159.1, SaturatedFat 15.8, Cholesterol 558, Sodium 1112.5, Carbohydrate 802.2, Fiber 16.2, Sugar 425.9, Protein 69.9

ORANGE-CARDAMOM BUNDT CAKE

Orange-Cardamom Bundt Cake image

This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and brushed on top to harden into a fine, crackly glaze that sets off the rays so well. Serve it for brunch or afternoon tea, it pairs especially well with a spiced cup of milky chai.

Provided by Greg Lofts

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Time 4h40m

Yield Serves 10 to 12

Number Of Ingredients 14

Ingredients

2 sticks unsalted butter, room temperature, plus more for pan
3 cups unbleached all-purpose flour, plus more for pan
1/2 cup whole milk
1 tablespoon grated orange zest, plus 1/2 cup fresh juice (from 2 oranges)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground cardamom
1 1/2 cups sugar
4 large eggs, room temperature
1 tablespoon pure vanilla paste or extract
1 stick unsalted butter
1/2 cup orange liqueur, such as Cointreau or triple sec
2/3 cup sugar

Steps:

For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.