Orange Cardamom Cake
Drizzling the glaze over the warm cake allows some of it to be absorbed. --Recipe by David Bonom
|Servings:16 servings (serving size: 1 slice)||Prep Time:n/a||Cook Time:n/a|
- Cooking spray
- 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
- 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
- calories from fat:32 %
- saturated fat:0.9 g
- cholesterol:34 mg
- iron:1.4 mg
- fiber:0.8 g
- sodium:148 mg
- mono fat:5.9 g
- calcium:47 mg
- poly fat:3 g
- fat:10.4 g
- protein:3.8 g
- carbohydrate:46.6 g
Preheat oven to 350°.
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.
Powered by MyRecipes.com