Orange Cardamom Bundt Cake

16
Ingredients

35m
Prep Time

50m
Cook Time

1h 25m
Ready In

Recipe: #43876

November 15, 2024

Categories: Desserts, Cakes, Tube/Bundt, Eggs, Orange Oven Bake, Butter/Margarine, more

recipe by:
JostLori

"According to Martha Stewart, this cake goes especially well with a cup of milky Chai tea. Putting here for safekeeping."

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (244.2 g)
Calories 529.6
Total Fat - 19.8 g
Saturated Fat - 9.3 g
Cholesterol - 387.5 mg
Sodium - 11950.9 mg
Total Carbohydrate - 72.5 g
Dietary Fiber - 4.2 g
Sugars - 45.8 g
Protein - 17.6 g
Calcium - 131.9 mg
Iron - 3.2 mg
Vitamin C - 4.7 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F. Prepare a 10-to-15-cup Bundt pan: brush well with butter (get all the crevices!). Dust well with flour, tapping out all the excess. Set aside.

Step 2

In a small bowl, combine the milk and orange juice. In another bowl, whisk the flour, baking powder, baking soda, salt, and cardamom until thoroughly combined.

Step 3

Place the butter, sugar and orange zest in a mixer bowl. Beat on medium‐high speed until pale and fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce speed to low and add the flour mixture, alternating with milk mixture. Spoon the batter into the prepared pan and smooth the top.

Step 4

Bake until cake is slightly puffed and a tester or toothpick comes out clean, about 45 minutes. Remove pan from oven and let sit on a wire rack for 15 minutes. DO NOT TURN OVEN OFF YET!

Step 5

For the Glaze: While the cake bakes - cook butter in a small saucepan over medium‐high heat until boiling. Remove from heat, then slowly add liqueur (careful, as the mixture will bubble). When the bubbling subsides, stir in the sugar. Return to medium‐low heat and cook, stirring constantly, until sugar has dissolved (about 1 minute). Remove from heat.

Step 6

Poke holes in the cake with skewer, at about 1‐inch intervals, going all the way to the bottom of the pan. Brush HALF of the glaze evenly over cake; letting it stand until it's fully absorbed, about 10 minutes. Carefully turn the cake out onto a baking sheet, then flip right side up. Brush the remaining glaze evenly over the top and sides.

Step 7

Return to the oven and bake just until glaze is set and dry, about 5 minutes. Transfer cake with a wide spatula onto the rack and let it cool completely. Slice and serve. The cake can be stored at room temperature up to 3 days.

1 Reviews

Write Review

ellie

A truly wonderful cake! There are a lot of steps but it is a very do-able cake that is very tasty. The changes I made was using half and half instead of milk and instead of the alcohol in the glaze I used the same amount of orange juice, so my cake was very orangey and very good. The stores were all out of ground cardamom so I used cardamom pods, crushing the cardamom with a rolling pin -- so there were tiny pieces of cardamom in the cake, which just added to how much how tasteful the cake was. Wonderful cake which we enjoyed. Thank you for sharing!