Best Orange Cardamom Bundt Cake Recipes

ORANGE-CARDAMOM BUNDT CAKE

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.

ORANGE AND CARDAMOM CAKE

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.